Moroccan Chicken and Chickpea Stew

Moroccan Chicken and Chickpea Stew


3 Tbsp olive oil

2 large brown onions, diced

6 cloves garlic, thinly sliced

1-2 tsp Spicecraft Original Salt Rocks

A good handful of fresh thyme leaves (optional)

200ml white wine

400gm tin chickpeas, drained and rinsed

3 x 400gm tin tomatoes

4 Tbsp Spicecraft Rockin' Moroccan Rub

olive oil or any cooking oil

8 chicken thighs, trimmed of excess fat

Spicecraft Chicken Salt Rocks


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. Add thyme leaves and white wine. Allow wine to reduce by three-quarters. Add chickpeas, tomatoes and 2 Tbsps of Rockin' Moroccan Rub, simmer until chickpeas are cooked and sauce has thickened, about 30-40 minutes.

Grinder a good coating of Spicecraft Chicken Salt Rocks over both sides of the chicken thighs. Heat a little olive oil/cooking oil in a frypan and brown the chicken thighs on both sides. Add thighs and 2 more Tbsps of Spicecraft Rockin' Moroccan Rub to thickened tomatoes and stir to cover. Simmer gently with a lid on until chicken is cooked through, about 30 minutes. Serve with grilled bread or roast potatoes and a green salad.