Chicken & Chickpea Moroccan Bowl
This bowl is a warm lunch with a bit of spice to it. The ras el hanout does most of the work, so brown the chicken, stir in the spice and garlic, then let the chickpeas and tomatoes simmer down. Spoon it over rice with coriander on top.
Ingredients
Makes 4 servings
- 600g Chicken thighs
- 320g Chickpeas
- 400g Diced tomatoes
- 240g Rice
- 20g Ras el hanout
- 20g Garlic
- 24g Fresh coriander
Method
- Cook rice according to packet instructions.
- Brown diced chicken thighs in a pan with oil over medium-high heat. Add garlic and ras el hanout, cook 1 minute. Add chickpeas and tomatoes, simmer 10 minutes.
- Season braise generously with salt and pepper. Serve over rice topped with fresh coriander.
Nutrition
Per serving: 625 kcal · 39.7g protein · 72.9g carbs · 19.1g fat