Friday, April 2, 2010

Chicken with Chickpeas and Olives

This Moroccan-inspired dish with chickpeas surpassed my expectations for it's flavor which was a good thing after my so-so chickpea dish earlier this week.
#91 - Chicken with Chickpeas & Olives
The way the cumin, cinnamon & honey blend together to create a smoky, sweet flavor was just fabulous. I was a little afraid it would be overly sweet but not at all & the brininess of the olives is a nice play against that sweetness. There is also a lot of nice textures here especially with the chopped pistachios sprinkled on top. I almost didn't make couscous to serve this on but it really needed something to soak up the sauce so I'm glad I did. I had originally planned to add some golden raisins to this dish too but then thought maybe they'd be too much but both Matt & I decided while eating it that they actually would have been pretty good.

Chicken with Chickpeas and Olives

1/2 T olive oil
3 boneless chicken thighs (about 10 oz), cut into bite-size pieces (We used chicken thighs instead of breasts in dishes like this because we feel like they have a lot more flavor plus they're cheaper!).
1 small onion, chopped
1/4 t cumin
pinch cinnamon
salt & pepper
3 cloves garlic, minced
7 1/2 oz chickpeas, drained & rinsed if canned or precooked until tender if using dried.
1 c water
1 T tomato paste
1 T honey
12 large green pitted olives (we used olives stuffed with sun dried tomatoes), cut in half or leave whole
2 servings of cooked couscous (1/2 c dry)
1 T chopped pistachios

In a heavy soup pot bring the olive oil over medium-high heat. Add the chicken and onion. Stir in the cumin, cinnamon & a generous amount of salt & pepper. Cook for 4 - 5 minutes until the chicken is browned & the onion is tender. Stir in the garlic & cook for another 30 seconds. Add the chickpeas, water, tomato paste, honey & olives. Bring to a boil. Reduce the heat to a simmer & let cook for 30 minutes until the chicken is cooked through & the sauce has thickened slightly. Stir occasionally while cooking.

Serve over cooked couscous & sprinkle with the chopped pistachios.

2 servings.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2010 Kathy Lewinski


Rose said...

That looks absolutely delish. Definitely a dish that I will make. Thanks!

ginavon said...

This looks like something I would like to make very soon!

grace said...

cumin, cinnamon, and honey are three things i've certainly never had in the same dish, but i can absolutely see myself enjoying it. i'm glad you found a winning use for those chickpeas. :)

amycaseycooks said...

I love the sweet and salty flavor contrast in dishes. I am sure this would become a favorite of mine.

Tangled Noodle said...

Wow! I am salivating over the flavors in this dish. Your chai-brined chicken is still waiting in wings (no pun intended) but this will follow very closely!

Lori said...

Hmmm, looks very good Kat!

Lo said...

You know, I was a pretty firm skeptic when it came to honey in savory dishes -- until I tried a terrine that combined olives & honey. They balance so nicely, I can't believe we didn't try something like it sooner! This looks delicious.

Peter M said...

Warm spices like cinnamon and cumin take on new dimensions when they hit some heat, ice exotic dish.

Deborah said...

This makes me want to explore Moroccan flavors!

Fresh Local and Best said...

I adore Morrocan food for the hearty vegetables and spices. This looks like a great recipe!

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T = Tablespoon
t = teaspoon
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