Moroccan Chicken with Chickpeas and Peppers
- 31 mintotal time
- $2.47£2.05a serving
- 467433calories
- 3538 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Thin strips of chicken thigh stir-fried with peppers, red onion and chickpeas in warm cumin and cinnamon.
Ingredients
Serves 4.
- 1 lb boneless skinless chicken thighs, cut into thin strips
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 garlic cloves, finely chopped
- 1 lemon
- ½ bunch parsley
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 2 tsp honey
- 3 tbsp olive oil
- salt, to taste
Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the chicken with the ground cumin, paprika, ground coriander, ground cinnamon, turmeric, 1 tablespoon of the olive oil and a good pinch of salt. Wash your hands after handling the raw poultry.
- Heat 1 tablespoon of the oil in a large frying pan or wok on high heat. Using tongs, stir-fry the chicken for 6–7 minutes, until browned and cooked through with no pink inside (165°F). Using clean tongs, lift onto a plate.
- Add the last tablespoon of oil, the bell peppers and red onion and stir-fry for 4 minutes, until softened and browned at the edges, adding the garlic for the last 30 seconds.
- Return the chicken to the pan with the chickpeas, the honey and 3 tablespoons of water and toss for 2 minutes, until everything is hot and glossy.
- Squeeze over the juice of the lemon, taste for salt and scatter with the parsley, chopped.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 500 g chicken thigh fillets, cut into thin strips
- 2 × 400 g tins chickpeas, drained and rinsed
- 2 peppers (red, yellow or green), sliced
- 1 red onion, sliced
- 2 garlic cloves, finely chopped
- 1 lemon
- ½ bunch parsley
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 2 tsp honey
- 3 tbsp olive oil
- salt, to taste
Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the chicken with the ground cumin, paprika, ground coriander, ground cinnamon, turmeric, 1 tablespoon of the olive oil and a good pinch of salt. Wash your hands after handling the raw poultry.
- Heat 1 tablespoon of the oil in a large frying pan or wok on high heat. Using tongs, stir-fry the chicken for 6–7 minutes, until browned and cooked through with no pink inside (74°C). Using clean tongs, lift onto a plate.
- Add the last tablespoon of oil, the peppers and red onion and stir-fry for 4 minutes, until softened and browned at the edges, adding the garlic for the last 30 seconds.
- Return the chicken to the pan with the chickpeas, the honey and 3 tablespoons of water and toss for 2 minutes, until everything is hot and glossy.
- Squeeze over the juice of the lemon, taste for salt and scatter with the parsley, chopped.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 467 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 41 g |
| Fat | 19 g |
| Fiber | 11 g |
| Sodium | 425 mg |
| Calories | 433 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 32 g |
| Fat | 18 g |
| Fibre | 12 g |
| Sodium | 121 mg |
Worked out from the ingredients, 383 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.47 a serving in the US (range $1.89–$3.28) and £2.05 in the UK (range £1.57–£2.71). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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