Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the tomato paste, cumin, paprika, cinnamon, ginger, and cayenne pepper to the pot. Stir to combine and cook for 1-2 minutes.
4. Add the chickpeas, water, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sauce has thickened and the chicken is cooked through.
5. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 23g
Protein: 32g
Sodium: 450mg
Fiber: 6g
Sugar: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Chickpeas can be substituted with kidney beans or black beans.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use lamb or beef instead of chicken for a different flavor.
- Add a dollop of Greek yogurt on top for a creamy finish.
Tips and tricks:
- Make sure to brown the chicken well before adding the other ingredients for extra flavor.
- Adjust the spices to your liking for more or less heat.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or a dollop of Greek yogurt.
Pairings:
Serve with crusty bread or over rice.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If it's too thick, add a little more water.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Kamounia is a traditional Moroccan dish made with meat and chickpeas. It's often flavored with cumin and other warm spices.
Flavor profiles:
Warm and spicy with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve hot with crusty bread or over rice.
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Region: Moroccan