Chicken Charmoula With Chickpeas
This Moroccan-inspired dish features tender chicken legs braised in a flavorful spiced tomato and herb sauce, creating a delicious and comforting meal. Served alongside chickpeas and steamed couscous, each bite is a harmonious blend of savory flavors that will transport you to the vibrant streets of Marrakech. Get ready to savor the warm and aromatic essence of this hearty dish that is perfect for family gatherings or a cozy night in.
— Constant Cookbook
Ingredients
- 1 Tbs. canola oil
- 4 whole chicken legs
- Kosher salt, to taste
- 1 jar (21 oz.) Mourad’s spiced tomato and herb braising sauce
- 1 can (14 oz.) chickpeas, drained
- Steamed couscous for serving
Instructions
- In a Dutch oven over medium-high heat, warm the oil. Season the chicken legs with salt. Working in batches, brown the chicken on both sides, about 10 minutes per batch. Transfer to a plate.
- Add the braising sauce to the pot and bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is fork-tender, about 2 hours. During the last 15 minutes of cooking, add the chickpeas. Skim the excess fat off the sauce. Serve the chicken and sauce with steamed couscous. Serves 6 to 8.
- Williams-Sonoma Kitchen
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