Moroccan Chicken with Chickpeas

2014-03-07 13.26.06

I admit it, I typically skip over recipes with a laundry list of ingredients (both for my sanity and my wallet), but this one intrigued me for a few reasons:
Reason #1 –The hubby and I are going to Disney World for a mini vacation — yay!  It just so happens that this trip falls on our 6-month anniversary, which is that much more fun!  When the time came to think about reservations, I insisted that we MUST eat at the Moroccan restaurant in Epcot (based on past experience).  This recipe definitely psyched us up for the trip.
Reason #2 — I have the best memories of eating Moroccan food with my family growing up, but I never really attempted to make it myself.  It was definitely a special occasion to go out for Moroccan (not quite as accessible as, say, Chinese food), but there was just something magical about the restaurant, the food, and the decor…it was truly an experience!
Reason #3 — This recipe is like the ‘older, more mature sister’ of my absolute favorite Moroccan dish, Chicken Bastilla.  Essentially, Bastilla is chicken in puff pastry sprinkled with powdered sugar.  My sister and I were in heaven when our parents actually suggested that we order the sugary chicken for dinner (I promise, it’s more delicious than it sounds)!  I figured this recipe is a more responsible, adult, and skinnier version with similar flavors (minus the powdered sugar).  However, I will definitely be ordering the Bastilla in Disney.  Just saying…

Okay, back to the recipe.  The spices are the key to this dish being chock full of flavor — sweet, smoky, spicy, you name it, it’s in there.  The cinnamon brings a bit of sweetness that’s so unique to Moroccan cuisine…so delicious!  Packed with protein and veggies, this is a hearty, well-balanced dish.  I served this with a side of whole-grain Cous Cous, but it would also pair well with a side salad or roasted veggies.

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