Moroccan chicken with chickpeas recipe

  • Serves 4
  • 340 calories / serving
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HE MOROCCANCHICKEN

To make the marinade, mix the garlic, cumin, coriander, harissa, lemon juice, salt and lots of freshly ground black pepper in a large bowl. Using a sharp knife, slash each chicken breast diagonally 3 times. Add the chicken breasts to the bowl and rub well with the marinade. Cover with cling film and chill for 30 minutes.

Preheat the oven to 200C/fan 180C/Gas 6. Line a baking tray with foil. Place the chicken on the foil, slashed side up. Bake in the oven for 20 minutes or until the chicken is tender and cooked through, with no pink showing. While the chicken is cooking, deseed the peppers and cut into 3cm chunks. Cut the onion into 12 wedges. Trim the courgettes and cut diagonally into 1.5cm slices. Toss the vegetables with the olive oil, crushed chilli, a pinch of sea salt and plenty of freshly ground black pepper.

Heat a large frying pan and add the vegetables. Stir fry over a medium high heat for 6 minutes or until the vegetables are tender and lightly browned. Add the chickpeas and toss together for 1-2 minutes until hot. Divide the vegetable and chickpeas between four warmed plates and top with the chicken. Drizzle over any juices and serve with spoonfuls of yogurt. Garnish with roughly chopped flat leaf parsley or coriander if you like. 

See more chicken recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 chicken breast fillets
  • 2 red peppers
  • 1 yellow pepper
  • 1 medium red onion, peeled
  • 2 medium courgettes
  • 1tbsp olive oil
  • ½tsp dried crushed chillies
  • 400g chickpeas, drained and rinsed
  • 150ml low fat natural yogurt
  • fresh flat leaf parsley or coriander, to garnish (optional)
  • 2 garlic cloves, peeled and crushed
  • 2tsp ground cumin
  • 2 tsp ground coriander
  • 1tsp harissa paste
  • juice of ½ lemon
  • 1tsp flaked sea salt, plus extra for seasoning
  • freshly ground black pepper
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  • Energy 1441kj 340kcal 17%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 14g 16%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 24.5g Protein 45.4g Fibre 7.6g

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