Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Magical Moroccan Chicken and Chickpeas Recipe
    Lost? Site Map

    Magical Moroccan Chicken and Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs

    9 hrs

    3 hrs

    JackieOhNo!'s Note:

    Here's a way to transform a roasting chicken into an exotic feast. Gild it with spices like ginger, parsley, turmeric and cinnamon and surround it with a redolent chicken-onion-raisin mixture. A one-dish delight (and what an aroma)! The long preparation time is due to the overnight soaking method of the chickpeas, as well as the long, slow cooking time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Day before, pick over chickpeas and turn into a large bowl; cover with cold water; refrigerate, covered, overnight. Next day, drain chickpeas; turn into a large kettle. Add 2 quarts cold water, 2 t. salt, the quartered onion and bay leaf. Bring to boiling and reduce heat. Simmer, covered, 1-1/2 to 2 hours, or until tender; drain; set aside. Remove and discard onion and bay leaf.
    2. 2
      Meanwhile, rinse chicken well; dry with paper towels. Sprinkle inside with 1 t. salt. Tuck w ings under body; then tie legs together at ends with twine. If necessary, fasten skin at neck with a skewer.
    3. 3
      In a small bowl, combine garlic, ginger, 1/2 t. salt, the pepper and 1 T. water; mix well. Brush mixture over entire surface of chicken. Refrigerate chicken in large bowl, covered with plastic wrap or foil, one hour.
    4. 4
      In 6-quart Dutch oven, combine chopped onion, turmeric, chopped parsley, cinnamon stick, butter and chicken broth. Over medium heat, bring to boiling, stirring constantly. Lower heat; then add chicken, breast side down, and any juices left in bottom of the bowl.
    5. 5
      simmer, covered, 1 hour, or until chicken is tender. (Turn chicken frequently in the sauce, using two wooden spoons.) Remove cooked chicken to warm serving platter. Discard cinnamon stick.
    6. 6
      To liquid left in Dutch oven, add slice onion, raisins and drained chickpeas. Bring to boiling; cook, stirring frequently with wooden spoon, until onion is soft and flavors have blended - about 15 minutes.
    7. 7
      Before serving, remove twine. Reheat chicken in chickpea mixture for 5 minutes. Serve chicken and chickpeas together.

    Ratings & Reviews:


    Nutritional Facts for Magical Moroccan Chicken and Chickpeas

    Serving Size: 1 (297 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 758.8
    Calories from Fat 382
    Total Fat 42.4 g
    Saturated Fat 12.5 g
    Cholesterol 173.7 mg
    Sodium 458.1 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 9.9 g
    Sugars 12.7 g
    Protein 51.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes