Moroccan Chicken with Almonds and Chick Peas Recipe
Moroccan Chicken with Almonds and Chick Peas
Flavors of Morocco
Total time: more than 2 hours

Prep. time: 10 minutes
Cooking time: About 70 minutes + 90 minutes for the chick peas

Difficulty: Easy
Chef's Note

This chicken recipe can also be prepared in a tagine. Serve it on couscous.


For 4 servings

- 4 boneless skinless Chicken breasts
- 125 ml (1/2 cup) Chickpeas, soaked overnight
- 60 ml (1/4 cup) butter
- 60 ml (1/4 cup) chopped parsley
- 2 Spanish onions, finely chopped
- 6 tbsp. Almonds
- A pinch of Saffron
- Salt and black pepper
- 1 liter (4 cups) chicken stock
- 1 cinnamon stick
- Juice of 1 lemon
- 4 wedges of salt-preserved lemon
  1. Cook the chickpeas in simmering water for 90 minutes or until tender;
  2. place them in a bowl of cold water; rub them with your hands to remove the skins;
  3. melt the butter in a saucepan; brown the chicken on all sides with the onions and saffron;
  4. add the broth and bring to a boil; add the chickpeas, almonds and cinnamon stick; cover; reduce the heat and let simmer for 1 hour;
  5. place the chicken into a deep serving dish;
  6. add the parsley to the cooking liquid; boil for a few minutes until the sauce is slightly reduced; add the lemon juice; season with salt and pepper; pour over the chicken and serve hot.
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 Photo: Freepix

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