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Middle Eastern Chicken & Chickpea Stew
with Chermoula & Pita Croutons
40 MIN
4 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories550 Cals (est.)
fresh
ingredients
Title
-
16 Chicken Tenders
- 2 Pocketless Pitas
- 1½ cups Chickpeas
- 4 cloves Garlic
- 1 Lemon
- 1 Zucchini
- 1 bunch Cilantro
- 2 Tbsps Tomato Paste
- ¼ cup Sour Cream
- ¼ cup Chicken & Chickpea Stew Spice Blend (All-Purpose Flour, Ras El Hanout, Ground Cumin, Ground Coriander, Ground Cardamom, Crushed Aleppo Pepper & Dried Orange Peel)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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