Spiced Chicken Chili with Chickpeas & Currants

Spiced Chicken Chili

with Chickpeas & Currants

40 MIN
2 Servings
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From the Test Kitchen

Tonight's chili gets its warming character from Moroccan go-to ingredients. A blend of heady spices—including classics like ras el hanout and dried orange peel—lends incredible depth to the quick-cooking chili. Dried currants add delightful pops of sweetness, while sautéed chicken and chickpeas make for hearty winter eating. We’re serving each bowl with crunchy oven-toasted pita chips on the side for dipping.

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the sweet potato. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 6 equal-sized wedges.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper; toss to coat. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Start the chili:
3 Start the chili:

Add the sweet potato and onion to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, tomato paste and spice blend; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the tomato paste is dark red and fragrant.

Finish the chili:
4 Finish the chili:

Add the cooked chicken, chickpeas and 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the liquid has thickened. Add the currants and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Make the pita chips:
5 Make the pita chips:

While the chili cooks, place the pita on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

Plate your dish:
6 Plate your dish:

Divide the finished chili between 2 dishes. Transfer the pita chips to a serving dish and serve on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the sweet potato. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 6 equal-sized wedges.

2 Cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper; toss to coat. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Start the chili:
3 Start the chili:

Add the sweet potato and onion to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, tomato paste and spice blend; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the tomato paste is dark red and fragrant.

4 Finish the chili:

Add the cooked chicken, chickpeas and 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the liquid has thickened. Add the currants and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.

Finish the chili:
Make the pita chips:
5 Make the pita chips:

While the chili cooks, place the pita on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

6 Plate your dish:

Divide the finished chili between 2 dishes. Transfer the pita chips to a serving dish and serve on the side. Enjoy!

Plate your dish:
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