Middle Eastern Chicken & Chickpea Stew with Chermoula & Pita Croutons

Middle Eastern Chicken & Chickpea Stew

with Chermoula & Pita Croutons

40 MIN
4 Servings
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From the Test Kitchen

Tonight’s dish takes inspiration from the vibrant flavors of Middle Eastern cuisine. When simmered together in a tomato-based broth, chickpeas, zucchini and chicken turn deliciously tender while taking on the flavor of our spice blend—earthy and citrusy with a hint of heat. Chermoula, a refreshing Moroccan condiment made with cilantro, garlic and lemon juice, provides a burst of tart, herbaceous brightness. A topping of pan-toasted pita croutons adds delightful crunch to every bite.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

Make the pita croutons:
2 Make the pita croutons:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.

Brown the chicken:
3 Brown the chicken:

Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.

Add the zucchini & aromatics:
4 Add the zucchini & aromatics:

Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.

Finish the stew:
5 Finish the stew:

Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.

2 Make the pita croutons:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.

Make the pita croutons:
Brown the chicken:
3 Brown the chicken:

Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.

4 Add the zucchini & aromatics:

Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.

Add the zucchini & aromatics:
5 Finish the stew:

Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!

Finish & plate your dish:
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