Moroccan Chicken and Chickpea Curry

Ingredients

• Cooked couscous - For serving
• Salt and pepper - To taste
• Fresh cilantro - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Chicken broth - 1 cup
• Chickpeas - 1 can (14 oz), drained and rinsed
• Canned diced tomatoes - 1 can (14 oz)
• Cinnamon - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Chicken thighs - 4, boneless and skinless, cut into bite-sized pieces

Instructions

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the chicken pieces to the pot and cook until browned on all sides.
5. In a small bowl, mix together the ground cumin, coriander, turmeric, cayenne pepper, and cinnamon.
6. Sprinkle the spice mixture over the chicken and stir well to coat.
7. Add the diced tomatoes, chickpeas, and chicken broth to the pot.
8. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
9. Let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
10. Stir in the lemon juice and chopped cilantro.
11. Season with salt and pepper to taste.
12. Serve the Moroccan chicken and chickpea curry over cooked couscous.
13. Garnish with additional cilantro, if desired.