One-Pot Moroccan Chicken with Chickpeas, Pistachio Couscous and Goat Cheese

kroger.com

Anne Wilson

1 pound chicken, skinless, (use a mix of thighs and breasts), cut into bite size pieces)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon cumin

3⁄4 teaspoon cinnamon

1⁄2 teaspoon corander

1⁄4 teaspoon cayenne pepper, or more to your liking

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1 each onion, thinly sliced

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1 each red pepper, chopped

3 each carrots, chopped

3 tablespoons tomato paste

1 each chipotle chile in adobo sauce, minced

2 cups chicken broth, or vegetable broth

2 cups cooked chickpeas, rinsed and drained (if using canned)

1 each lemon, zest and juice

1⁄4 cup fresh cilantro, plus more for serving

4 cups cooked couscous

1⁄4 cup pistachios, chopped

6 each medjool dates, sliced

4 ounces goat cheese, crumbled

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