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Moroccan-Style Chicken & Chickpeas
with Garlic Yogurt
30 MIN
2 Servings
From the Test Kitchen
This recipe highlights ras el hanout—a beloved North African blend of cumin, coriander, cinnamon, and more—which lends bold flavor to the bites of tender chicken we’re serving over quickly-stewed chickpeas and vegetables. For cooling contrast, we’re topping it all with a spoonful of creamy yogurt mixed with aromatic garlic.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories540 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the garlic yogurt:
Wash and dry the fresh produce. Drain and rinse the chickpeas. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
3
Cook the chickpeas:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chickpeas and sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste and raisins. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
Add the vinegar and chopped olives to the pan of cooked chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chickpeas topped with the cooked chicken and garlic yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the garlic yogurt:
Wash and dry the fresh produce. Drain and rinse the chickpeas. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
3
Cook the chickpeas:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chickpeas and sliced carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste and raisins. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and mashing the chickpeas with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
Add the vinegar and chopped olives to the pan of cooked chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chickpeas topped with the cooked chicken and garlic yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
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