Moroccan chicken and chickpeas is one skillet dish that I’ve been making forever. It’s not particularly authentic, I don’t think. But it’s really good. One of those homey style dishes that hits the spot. I adapted the recipe from a small lunch cafe years ago. They called it Moroccan chicken. Good enough for me. I upped the spice some and added some of the Ethiopian berbere chili powder. That’s wonderful stuff. If you’ve never tried it, I urge you to. It’s a mix of spices and Ethiopian chilies and it’s absolutely haunting. The one trick in this recipe is to keep the chicken on top of the chickpeas when it’s in the oven. The juices from the chicken drip into the chickpeas. The skin stays crispy. Everything comes out perfect.
