Vaguely Moroccan chicken and chickpeas, two ways
Two easy one pan midweek suppers for two
The starting point for these recipes, as with all the best discoveries, was a bit of a fridge and freezer forage topped up with a gift of freshly picked spinach and chard from my friend’s garden.
The first one is a sort of Spanish/Moroccan mash-up, the second more like a chicken tagine. (Sorry about the pix. Not my best effort.)
My secret ingredient in both recipes was the marvellous ras el hanout spice mixes I brought back from Marrakech earlier this year. (If you missed my account of the trip you might like to read about it here.)
I know, I know. That’s not very helpful but you can get hold of ras el hanout in the UK and elsewhere or even make your own.
As I learnt in Marrakech there are many different variations but the more or less standard version (left) is quite spicy and the Berber one (right) intriguingly aromatic.
I’m assuming the Berbere spice blends that are available are broadly similar but to be on the safe side you could follow the spicing in a chicken tagine recipe like this one from the Hairy Bikers which I’m sure, like mine, transgresses all the rules about cultural appropriation. Apologies. They’re generally reliable though.
The quality of chickpeas you use will also make a difference. I’m a big fan of the Bold Bean Co’s which are widely available but have noticed copycat versions like Mr Organic appearing on the scene. The Spanish ones in jars are also good, much better than cans. Or, of course, you can soak and cook your own.
And finally the greens which not only make each recipe more healthy but are also transformative - almost acting like an extra herb.
As there are two recipes I’m giving one away free - the other, admittedly my favourite, as a token of gratitude to my lovely paying subscribers who keep this whole show on the road …
Chicken and chickpeas with chard, chorizo and black olives
Serves 2 or 1 person twice though I don’t think it would freeze particularly well. Better to microwave the leftovers
1 tbsp olive oil
75g diced chorizo
1 medium onion, finely chopped
1 large clove of garlic, crushed
1 tsp ras-el-hanout
A slosh of dry white wine or water (about 50ml)
About 3-4 medium-sized tomatoes, skinned and chopped
2 skinless, boneless chicken thighs, cut into small pieces (about 200-250g)
8-10 pitted black olives, halved
1/3 of a 660g jar of chickpeas (150g drained weight), rinsed.
A good handful of spinach or chard leaves
A handful of flat leaf parsley leaves, chopped
Heat the oil in a frying pan, add the diced chorizo and cook until lightly browned. Remove from the pan, turn the heat down a bit, stir in the onion and cook for about 6-7 minutes until beginning to soften. Add the crushed garlic, cook for another minute then stir in the ras-el-hanout and cook a minute more. Add a slosh of white wine if you have some open, otherwise the same amount of water and the chopped fresh tomatoes. Plus maybe a tablespoon of tomato paste if your tomatoes are underripe.
Let the sauce simmer for 3-4 minutes then tip in the chicken, chickpeas and olives stir, cover and leave over a low heat for about 15-20 minutes until the chicken is cooked.
Rip the leaves off the stalks of the spinach or chard, shred roughly and add to the pan along with the chopped parsley. Heat through for a couple of minutes then serve
What to drink: A medium-bodied red - a young rioja or Côtes du Rhône, I suggest.
Chicken and chickpeas with preserved lemon, spinach and green olives