Moroccan food falls into the Mediterranean region, and the health benefits abound with all the spices used in the dishes. I was a bit inspired last night by my pantry…I had a can of tomatoes and garbanzo…errrr chickpeas…on hand and of course spices! Wa-la, you have a meal! Add in a basic mirepoix, onion-carrots-celery, and the dish is coming together. I had some chicken thighs on hand and they were perfect to complete this one-pot dish! Here’s how it came together…
Get all of your ingredients out together:
Heat a cast iron or any dutch oven over medium heat. Add in 1 Tbsp olive oil and start with the mirepoix, 1/2 an onion, 2 carrots, and 2 celery ribs all chopped about the same size. Let them cook down for about 5 minutes:
Make room for the chicken thighs, sear them skin side down first, then flip (about 3 minutes per side). Add in 2 garlic chopped garlic cloves and 1 can of garbanzo beans, drained:
Next, add in spices (2 tsp salt, 1/2 tsp pepper, 1/4 tsp cumin, 1/2 tsp coriander, 2 Tbsp chili powder, 1 tsp ginger, 1/4 tsp saffron *optional) and tomatoes (1 large can), cover and let the pot simmer on low heat for 35-45 minutes:
Then it is time to savor the flavors and enjoy the feast!
BTW, this meal would be fantastic in the slow cooker! Enjoy~Just Wendy Jo