Spiced Chicken Chili
with Chickpeas & Currants
Easy
- Time35-45 mins
- Servings2
-
Nutrition
Est.
700calories
Tonight’s chili gets its warming character from Moroccan go-to ingredients. A blend of heady spices—including classics like ras el hanout and dried orange peel—lends incredible depth to the quick-cooking chili. Dried currants add delightful pops of sweetness, while sautéed chicken and chickpeas make for hearty winter eating. We’re serving each bowl with crunchy oven-toasted pita chips on the side for dipping.
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ingredients
Title
-
10
ozChopped Chicken Breast -
1
Pocketless Pita -
1½
cupsChickpeas -
3
clovesGarlic -
1
Meyer Lemon -
1
Red Onion -
1
Sweet Potato -
2
TbspsTomato Paste -
1½
TbspsDried Currants -
2
TbspsChicken Chili Spice Blend (All-Purpose Flour, Ras El Hanout, Cumin, Coriander, Cardamom, Aleppo Pepper & Dried Orange Peel)
kitchen tools
- Medium Pan
- Sheet Pan
- Wooden Spoon
- Cutting Board
- Prep Bowls
- Chef’s Knife
All-Clad Stainless Steel Sauté Pan (3qt)
$224.99
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All-Clad Stainless Steel Sauté Pan (3qt)
This sauté pan is our test kitchen favorite because of its versatility. From chicken breasts to fish fillets, this 3-quart sauté pan from All-Clad ensures even browning and deliciously crispy crusts. Its tall, straight sides are ideal for holding in juices, making sauces or even pasta while the large surface area allows for easy spatula use. Safe for use up to 450°F, the premium tri-ply construction and aluminum core allow for even heat distribution and perfect cooking.
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tips & techniques
How To: Small Dice an Onion
Small dice an onion? No sweat (but maybe a few tears). Check out this video to see exactly how it’s done.
Meyer Lemon
Dried Currants
Pocketless Pita
Chickpeas
Garlic
Chicken Chili…
Red Onion
Sweet Potato
Tomato Paste
How To: Peel…
How To:…
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instructions
Click for Tablet View
1Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and medium dice the sweet potato. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 6 equal-sized wedges.
2Cook the chicken:
Pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper; toss to coat. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3Start the chili:
Add the sweet potato and onion to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, tomato paste and spice blend; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the tomato paste is dark red and fragrant.
4Finish the chili:
Add the cooked chicken, chickpeas and 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the liquid has thickened. Add the currants and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the juice of all 4 lemon wedges; season with salt and pepper to taste.
5Make the pita chips:
While the chili cooks, place the pita on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.
6Plate your dish:
Divide the finished chili between 2 dishes. Transfer the pita chips to a serving dish and serve on the side. Enjoy!
