|| One Pot Moroccan Chicken + Chickpeas and Pistachio Cous Cous with Goat Cheese ||

via half baked harvest 

I've been in a cooking rut for the past few months - seriously, who wants to cook a huge meal when you're exhausted from working all day?? Poor little Joe is left to fend for himself a few nights a week and I usually will just eat whatever I can scavange for myself in the fridge. Anyway, I've decided to get back to my old self and start cooking fabulous meals a few times a week (and eat leftovers the other nights) and to try new recipes that we have never tried. 

Last night, I cooked Moroccan food and HOLY. CRAP. I can't even explain to you how delicious this was - and it took exactly 30 minutes to make from start to finish. I've never had Moroccan food before so I can't really vouch for it's authenticity, but the flavors were out of this world. I'm not really digging chicken these days…or much meat at all for that matter - so I just loaded up on the chickpeas and veggies and it was perfectly filling. It was so, so easy to make and it will definitely be having again soon. 

Please make this soon. Promise you will be just as obsessed as we are! 

|| One Pot Moroccan Chicken + Chickpeas and Pistachio Cous Cous with Goat Cheese ||

Recipe from Half Baked Harvest

Ingredients

1 pound skinless chicken (I used a mix of thighs and breasts), cut into bite size pieces (or swap in 2 more cup cooked chickpeas or your favorite veggies)

2 tablespoons olive oil

2 teaspoon smoked paprika

1 teaspoon cumin

3/4 teaspoon cinnamon

1/2 teaspoon coriander

1/4 teaspoon cayenne pepper, or more to your liking

1/2 teaspoon pepper

1/2 teaspoon salt

1 onion, thinly sliced

1 teaspoon fresh ginger, grated

2 cloves garlic, minced or grated

1 red pepper, chopped

3 carrots, chopped

3 tablespoon tomato paste

1 chipotle chile in adobo, minced

2 cups chicken broth (or veggie broth)

2 cups cooked chickpeas (rinsed and drained if using canned)

1 lemon, zest + juice

1/4 cup fresh cilantro, plus more for serving

Couscous

3-4 cups cooked couscous

1/4 cup chopped pistachios

6 medjool dates, sliced (optional)  || we used Craisins and they were so good! ||

2-4 ounces goat cheese, crumbled

Instructions

1. In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper.
2. Heat a large high sided skillet over medium-high heat. Add some olive oil to coat the bottom of the skillet and once hot add the chicken and half of the seasoning mixture to the skillet. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.
3. To the same skillet add a little more olive oil to pan and swirl to coat. Add the onion, ginger, garlic, red pepper and carrots to the skillet, sauté 4-6 minutes. Add the remaining spice mixture and sauté another 30 seconds, stirring constantly. Add the chicken back to the skillet. Stir in the tomato paste, chipotle chile, chicken broth, and chickpeas. Bring to a boil and reduce the heat, and simmer 5-10 minutes or until the mixture thickens. Remove from heat. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.
4. To serve, divide the couscous among bowls or plates and sprinkle the couscous with the chopped pistachios and dates (if using). Top each plate of couscous with the chickpea mixture. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.

Enjoy!! 

My not so pretty picture of my Moroccan veggie bowl

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Sorry for abandoning the blog! I've been a busy busy girl with my new found calligraphy hobby - keep up with me on Instagram at @mollyfo ! :)