Moroccan Chicken with Chickpeas and Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken
- 1 small Can (s) chickpeas, approx. 450 g
- 6 peppers, colored
- 3 onion (s)
- 0.25 ¼ lemon (s), (salt-lemon), Moroccan
- 100 ml vegetable stock
- 1 teaspoon cinnamon powder
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1 teaspoon paprika powder
- 1 teaspoon salt and pepper to taste
- 3 teaspoons lemon juice
- 2 tablespoon sugar
- 200 ml cream
- 2 sachets rice your choice
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Cut the chicken into pieces and fry in oil over medium heat with the chopped onion and squeezed garlic in a saucepan or tagine.
- Add all the spices and roast briefly. Let it stand for a few minutes, add the stock and bring to the boil. Reduce the heat and add the chickpeas and peppers cut into pieces. Simmer for about 20 minutes. Stir from time to time. Season the chicken to taste. Stir in the cream and simmer for another 10 minutes.
- Cook the rice according to the instructions on the packet.
- The dish also tastes good with bread instead of rice.
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