Tuesday, July 28, 2015

#327: Chicken Thighs Stewed with Chickpeas, Onion and Cabernet

I'm not going to sit here and make some wild claim that this is truly an authentic Moroccan dish, but I kind of like to think there's a bit of Moroccan inspiration in this one.  Maybe it's the cinnamon/paprika, chickpeas going on?  In either case, this is a rather mild dish, meaning I didn't add a crazy amount of hot spices as I usually do.  This is such a great cold weather dish, too bad it's 90 degrees outside right now! In either case, it's delicious and warm, and not too difficult to make. 

Yes, this chicken is overcrowded in the pan, give me a break here! Besides, that's what makes the whole dish turn into a stew-y situation?  Yep, that's an excuse.

Chicken Thighs Stewed with Chickpeas, Onion and Cabernet


2 lbs skinless boneless chicken thighs

2 tbsps hot sauce
3/4 cup white flour
1/2 tsp ground cinnamon
1 tsp paprika
2 tsps salt
1 tsp pepper
3 tbsps canola oil
1/2 yellow or red onion, sliced thin
2 tsps chopped garlic
3/4 can of chickpeas (garbanzo beans), drained and rinsed
1/2 can tomato paste
3/4 cup red wine (I used Cabernet Sauvignon)

  1. Prepare your dredging mixture.  Place the flour, cinnamon, paprika salt and pepper on a plate and mix together with a fork.  
  2. Prep your thighs.  Take a cast iron skillet or dutch oven -- or just use a nice handy sauce pan like I did.  Add your canola oil and turn the heat to medium.  
  3. Place the chicken thighs in your plate of flour one at a time and lightly coat with the flour mixture on all sides.  Add to the pot or pan you're using.  
  4. Turn the heat to high and cook for 2 minutes on high heat on each side.  Turn to medium low heat, cover and cook for an additional 5-7 minutes.  I had to cook my chicken in two batches, so repeat these directions as many time as you need for your batches.  Use half the oil for each batch.
  5. Between batches be sure to wipe out the water and oil to avoid splatter, before adding your next bit of oil.  Once the chicken is cooked (most of the way through - 90%), then keep them to the side and spoon over them the hot sauce (I used tabasco). 
  6. In the same pan, toss in garlic, onions - cook till translucent, then add chickpeas.  Cook for another 5 minutes.  Add tomato paste and 1/4 cup wine. Mix thoroughly and let cook for about 2 minutes.  
  7. Then place your chicken back into the pan with the onion-chickpeas mixture.  Add the rest of the wine and 2 cups of water.  Turn the heat down to medium-low/low heat (should be simmering) and cook covered for 20 minutes.
Serve this dish with quinoa or pilaf with toasted almonds.  

And, in case you mess anything up while making this dish or any other, you should try out the TalkToChef link floating on the side of the blog or even check out their iPhone app.  This tool is so creative, I can't believe it took someone this long to come up with it.  It's an interactive two-way video chat where you can talk to an actual CHEF who can either provide guidance to you on a recipe that needs some fixing or can answer any cooking-related questions you might have.  I mean this is completely free, so why wouldn't you try it out! 


  1. I love the use of red wine here and the combination of chicken and chickpea is brilliant! A fantastic meal!

  2. Yum! I love flavorful chicken stews like this. I especially love how simple this one is!


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