Moroccan Chicken and Chickpea Stew

Moroccan Chicken and Chickpea Stew



  1. Heat olive oil in a heavy-based saucepan. Add onions and garlic and season with Original Salt Rocks. Cook over a medium heat for about 25 minutes until soft and golden.
  2. Add thyme leaves and white wine. Allow wine to reduce by three-quarters.
  3. Add chickpeas, tomatoes and 2 Tbsps of Rockin' Moroccan Rub, simmer until chickpeas are cooked and sauce has thickened, about 30-40 minutes.
  4. Grind a good coating of Spicecraft Chicken Salt Rocks over both sides of the chicken thighs.
  5. Heat a little olive oil/cooking oil in a frypan and brown the chicken thighs on both sides.
  6. Add thighs and 2 more Tbsps of Spicecraft Rockin' Moroccan Rub to thickened tomatoes and stir to cover.
  7. Simmer gently with a lid on until chicken is cooked through, about 30 minutes.
  8. Serve with grilled bread or roast potatoes and a green salad.

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