Spiced Chicken With Chickpeas Recipe

Name: Spiced Chicken With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None whole chickens, spatchcocked; 1/4 cup vegetable or olive oil; 2 tsp ground sumac; 2 tbsp ras el hanout; 18 oz winter squash, peeled, cut into 3/4 inch pieces; 1 None Spanish onion, finely chopped; 1 clove garlic, finely chopped; 1 pinch saffron threads; 1 (15 oz) can diced tomatoes; 1 (15 oz) can chickpeas, rinsed; 2 tbsp torn baby basil leaves; None None lime wedges, to serve

Servings: persons

2 None whole chickens, spatchcocked
1/4 cup vegetable or olive oil
2 tsp ground sumac
2 tbsp ras el hanout
18 oz winter squash, peeled, cut into 3/4 inch pieces
1 None Spanish onion, finely chopped
1 clove garlic, finely chopped
1 pinch saffron threads
1 (15 oz) can diced tomatoes
1 (15 oz) can chickpeas, rinsed
2 tbsp torn baby basil leaves
None None lime wedges, to serve

1
Preheat oven to 425u00b0F.
2
Place spatchcocked chickens, breast-side up, on a baking tray. Combine 2 tbsp oil, sumac and ras el hanout then spread over chicken.
3
Heat a large frying pan over medium heat. Cook chicken, in batches, breast-side down, for 4 mins, or until browned. Transfer to a baking tray. Bake for 15-20 mins, or until browned and cooked through. Remove from oven. Cover with foil and let rest for 5 mins. Cut into pieces.
4
Place squash in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 5 mins, or until tender.
5
Add remaining oil to frying pan. Cook onion, stirring, for 2 mins. Add garlic and saffron. Cook, stirring, for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in chickpeas and squash. Simmer for 2 mins, or until heated through. Remove from heat and fold in basil. Season.
6
Serve chicken with chickpea mixture and lime wedges.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None whole chickens, spatchcocked, 1/4 cup vegetable or olive oil, 2 tsp ground sumac, 2 tbsp ras el hanout, and more.

Yes, Spiced Chicken With Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Chicken With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions