Moroccan Lemon Saffron Chicken and Chickpea Stew
Moroccan Lemon Saffron Chicken and Chickpea Stew
Ingredients
For the Chicken
- 4 chicken leg quarters
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, freshly ground, divided
- 2 tablespoons olive oil
For the Stew Base
- 1 tablespoon olive oil
- 1/4 cup cilantro stems, finely chopped
- 20 garlic cloves, whole or roughly chopped
- 2 yellow onions, sliced
- 1 green hot pepper, such as serrano or Fresno, split lengthwise
- 1 red bell pepper, sliced
- 3 carrots, peeled and cut into 2-inch sticks
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 fresh garlic cloves, sliced
- 4 fresh tomatoes, quartered
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
For the Simmer and Finish
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1/2 teaspoon saffron threads
- 3 cups hot water
- 1 lemon, sliced into 1/4-inch rounds
- 1/2 cup fresh cilantro leaves, chopped, plus more for garnish
Instructions
- 1
Season the chicken leg quarters generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken leg quarters, skin-side down, and brown them until golden on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min
- 2
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pot, utilizing the flavorful browned bits from the chicken. Add the finely chopped cilantro stems and the 20 whole or roughly chopped garlic cloves. Sauté for 2 minutes until fragrant.
⏱️ 5 min
- 3
Add the sliced yellow onions, green hot pepper, red bell pepper, and carrots to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onions have softened. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, and sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of paprika.
⏱️ 10 min
- 4
Stir in the 4 sliced fresh garlic cloves, quartered fresh tomatoes, and an additional 1 teaspoon of ground cumin. Cook for 5 minutes, allowing the tomatoes to soften slightly. Stir in the 2 tablespoons of tomato paste and the 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pot.
⏱️ 10 min
- 5
Return the browned chicken leg quarters to the pot, nestling them among the sautéed vegetables. Arrange the vegetables to cover the chicken as much as possible. Add the rinsed and drained chickpeas. In a separate bowl, steep the 1/2 teaspoon of saffron threads in 3 cups of hot water for 5 minutes, then pour the saffron water over the stew. Arrange the lemon slices on top of the chicken and vegetables, and sprinkle with 1/2 cup of chopped fresh cilantro leaves.
⏱️ 10 min
- 6
Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and let it simmer for 3 hours, or until the chicken is fork-tender and the flavors have melded. Stir occasionally to prevent sticking. If using fish instead of chicken, simmer the sauce alone for 2 hours and 45 minutes, then add the fish for the last 15 minutes of cooking until it is cooked through.
⏱️ 180 min
- 7
Taste and adjust seasoning as needed. Serve the Moroccan Lemon Saffron Chicken and Chickpea Stew hot, preferably over couscous, and garnish with additional fresh cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Lemon Saffron Chicken and Chickpea Stew
Ingredients
For the Chicken
- 4 chicken leg quarters
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, freshly ground, divided
- 2 tablespoons olive oil
For the Stew Base
- 1 tablespoon olive oil
- 1/4 cup cilantro stems, finely chopped
- 20 garlic cloves, whole or roughly chopped
- 2 yellow onions, sliced
- 1 green hot pepper, such as serrano or Fresno, split lengthwise
- 1 red bell pepper, sliced
- 3 carrots, peeled and cut into 2-inch sticks
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 fresh garlic cloves, sliced
- 4 fresh tomatoes, quartered
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
For the Simmer and Finish
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1/2 teaspoon saffron threads
- 3 cups hot water
- 1 lemon, sliced into 1/4-inch rounds
- 1/2 cup fresh cilantro leaves, chopped, plus more for garnish
Instructions
- 1
Season the chicken leg quarters generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken leg quarters, skin-side down, and brown them until golden on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min - 2
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pot, utilizing the flavorful browned bits from the chicken. Add the finely chopped cilantro stems and the 20 whole or roughly chopped garlic cloves. Sauté for 2 minutes until fragrant.
⏱️ 5 min - 3
Add the sliced yellow onions, green hot pepper, red bell pepper, and carrots to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onions have softened. Season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, and sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of paprika.
⏱️ 10 min - 4
Stir in the 4 sliced fresh garlic cloves, quartered fresh tomatoes, and an additional 1 teaspoon of ground cumin. Cook for 5 minutes, allowing the tomatoes to soften slightly. Stir in the 2 tablespoons of tomato paste and the 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pot.
⏱️ 10 min - 5
Return the browned chicken leg quarters to the pot, nestling them among the sautéed vegetables. Arrange the vegetables to cover the chicken as much as possible. Add the rinsed and drained chickpeas. In a separate bowl, steep the 1/2 teaspoon of saffron threads in 3 cups of hot water for 5 minutes, then pour the saffron water over the stew. Arrange the lemon slices on top of the chicken and vegetables, and sprinkle with 1/2 cup of chopped fresh cilantro leaves.
⏱️ 10 min - 6
Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and let it simmer for 3 hours, or until the chicken is fork-tender and the flavors have melded. Stir occasionally to prevent sticking. If using fish instead of chicken, simmer the sauce alone for 2 hours and 45 minutes, then add the fish for the last 15 minutes of cooking until it is cooked through.
⏱️ 180 min - 7
Taste and adjust seasoning as needed. Serve the Moroccan Lemon Saffron Chicken and Chickpea Stew hot, preferably over couscous, and garnish with additional fresh cilantro.
⏱️ 5 min