Dinner

Crockpot Moroccan Chicken and Chickpeas with Yemeni spices

This Recipe took a few trial and errors until I accidentally marinated the whole dish overnight and discovered the flavorful secret to this Middle Eastern dish. Soft and juicy chicken thighs, with chickpeas, tomatoes, onions, a hint of garlic, and Yemeni seasoning all come together in a flavorful and comforting stew. This Moroccan chicken recipe is a make ahead dish that is perfect for Sunday lunch for my family because my toddlers love it and the prep is all done ahead of time!

Prep time: 20 minutes

Cook time: 6-8 hours

Serves: 6

  • 4 large or 6 small chicken thighs (bone in).
  • 1 cup presoaked chickpeas (garbanzo beans). *See note.
  • 2 tablespoons Yemeni spice blend
  • 3 garlic cloves, minced.
  • 1 cup roughly chopped/chunked onion.
  • 1 large tomato, cubed.
  • 2 1/2 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • few dashes ground black pepper.
  • couscous

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  1. Place presoaked chickpeas in the bottom of a 4-7 quart slow cooker or crock pot insert with a lid. If your slow cooker/ crockpot does not have a removeable insert you can place all the ingredients into a large gallon bag (you really do not want to risk placing the heating element of your crockpot into the refrigerator). Place chicken thighs on top of the garbanzo beans and then sprinkle one tablespoon of Yemeni seasoning onto the chicken thighs. Add Tomato chunks, onion and garlic, then sprinkle a few dashes of ground black pepper on top.
  2. In a separate bowl, whisk the chicken broth and tomato paste together, then whisk in salt and the remainder of the Yemeni seasoning. Pour the broth mixture over the chickpeas, chicken and veggies then refrigerate in the gallon bag or in the crock with a lid for 4 hours to overnight, to allow the chicken and chickpeas to marinade.
  3. Once the chicken and vegetable dish is finished marinating, place all in the slow cooker/crockpot and cook for 6-8 hours on low. If needed you can cook the Moroccan chicken and chickpeas on high for 4-6 hours, or until the chicken falls off of the bone and the chickpeas are soft. Keep scrolling for photos and notes.

Suggestion: Serve this Moroccan chicken stew over Savory Moroccan Couscous or over cooked rice👇 https://www.cookingclassy.com/garlic-butter-rice/#jump-to-recipe. For the full, authentic Middle Eastern experience, try adding Iraqi Naan Bread to your meal!

Chicken and vegetables. I used my 7 quart crockpot for this recipe. Cooking times may vary with crockpot strength and size.

With broth, seasonings and tomato paste. I forgot to stir the tomato paste into the broth so I stirred it in around the chicken before cooking, which works too!

Cooked and ready and chock full of healthy nutrients! Bonus for me is that my toddlers love it! My one year old can handle this meal very well because everything is soft.

Notes* If using canned chick peas you can skip the presoaking step. I had the best success with soaking my dry chickpeas for 24 hours and then marinating them overnight with the chicken thighs. I found soaking them for only 12 hours left them a bit crunchy, so feel free to soak away if you like them nice and soft, or not if you prefer them a little firmer.

If you prefer you can skim the excess fat from the stew before serving.

Let me know of any questions or comments below!

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1 Comment

  1. […] Naan can be used as a side to many dishes and we especially enjoy it with Shakshuka, Middle eastern chicken and rice, Moroccan chicken and chickpeas ! […]

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