Moroccan-Style Chicken with Chickpeas

Ingredients

• 1 chicken (pre‑cooked)
• 4 garlic cloves
• 30 g coriander leaves
• 0.5 tsp paprika powder (sweet)
• 0.5 tsp cumin
• 0.5 tsp turmeric
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 Onion
• 1 garlic clove
• 200 g starchy potatoes
• 2 yellow tomatoes
• 2 tbsp ghee (or oil)
• 0.5 tsp turmeric
• 1 tsp freshly grated ginger
• 1 tbsp Garam Masala
• 400 g chickpeas (canned)
• 1 tbsp chickpea flour
• 400 ml Vegetable broth
• Salt
• Cayenne pepper
• fresh mint (for garnish)

Instructions

1. 1.

   Preheat the oven to 200 °C. Wash and pat dry the chicken, then cut into 8–10 pieces. Peel and roughly chop the garlic cloves; combine with most of the coriander leaves, paprika, cumin, turmeric, olive oil, lemon juice, salt, and pepper in a mortar and grind into a fine paste. Rub the chicken pieces with this mixture. Place on parchment‑lined tray or ovenproof dish skin side up and bake for 30–40 minutes.

2. 2.

   Meanwhile, peel and dice the onion and garlic clove. Peel, wash, and cube the potatoes. Wash the tomatoes, remove stems, halve, core, and dice them.

3. 3.

   Heat ghee in a pan; sauté onion and garlic until translucent. Add turmeric, ginger, garam masala, then stir in chickpeas and potatoes. Dust with flour, pour in vegetable broth, and simmer for about 15 minutes. Add tomatoes and continue to cook for another 50 minutes. Season with salt and cayenne pepper, ladle into bowls, and sprinkle with mint leaves before serving.