Very Simple Moroccan Chicken

PROS

A delicious and flavorful one-pot meal that is easy to make.

The dish is high in protein and fiber, with the chickpeas and chicken providing essential nutrients such as iron and zinc.

The Moroccan spices and herbs add depth of flavor and health benefits to the dish.

CONS

The dish contains high levels of sodium due to the vegetable stock cube used.

The skin-on chicken thighs can be high in saturated fat.

HEALTH & BENEFITS

The combination of chicken and chickpeas in this dish provides a good source of protein, which is essential for muscle growth and repair. Chickpeas are also high in fiber, which can aid in digestion and weight management. The Moroccan spices used in this dish, such as cinnamon and oregano, have been linked to reducing inflammation and improving heart health.

	1 tablespoon olive oil
	500 g chicken thighs , skin on
	1 can chickpeas , drained
	1 vegetable stock cube
	390 g chopped tomatoes
	28 g fresh parsley
	ground cinnamon
	1/2 teaspoon basil
	1/2 teaspoon oregano
	500 g couscous

1.	In a large saucepan over medium heat, heat the olive oil.
2.	Cook the chicken thighs skin side down until golden brown, about 5-6 minutes per side.
3.	Use tongs to remove the chicken from the pan and set aside onto a plate.
4.	In the same pan, add the chickpeas, vegetable stock cube, chopped tomatoes, fresh parsley, cinnamon, basil, and oregano. Stir well and bring to a boil.
5.	Add the chicken back into the pan, cover, reduce the heat to low, and simmer for 15-20 minutes until the chicken is cooked through.
6.	In the meantime, prepare the couscous according to package instructions.
7.	Serve the chicken and sauce over a bed of couscous.

Very Simple Moroccan Chicken

Very Simple Moroccan Chicken

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