Spiced Chicken & Chickpea with Baharat
Baharat bringswarm spice, gentle sweetness, and aromatic depth(think paprika, cumin, coriander, cinnamon, cloves). It’s bold without being overpowering — perfect for chicken, lamb, vegetables, and legumes.Prep time:10 minutes
Cook time:25 minutes
Serves:4 Serving Ideas:Serve over fluffy rice, couscous, or flatbread
- Add a spoon of yoghurt or tahini for creaminess
- Turn leftovers into wraps or bowls the next day
Ingredients
600–700 g chicken thigh fillets, cut into chunks
2 tbsp olive oil
1½ tbspBaharat seasoning blend
1 onion, sliced
2 cloves garlic, minced
1 tsp tomato paste
1 tsp honey or brown sugar (optional, balances the spice)
1 can chickpeas, rinsed & drained
1 cup cherry tomatoes (or diced tomato)
½ cup chicken stock or water
Salt & black pepper to taste
Fresh parsley or coriander to serve
Lemon wedges, to finish
Method
Toss chicken with 1 tbsp olive oil andBaharat seasoning.
Heat remaining oil in a large pan over medium heat. Add onion and cook until soft.
Add garlic and tomato paste; cook 30 seconds until fragrant.
Add chicken and brown lightly on all sides.
Stir in chickpeas, tomatoes, stock, and honey (if using).
Simmer uncovered for20–25 minutes, stirring occasionally, until the sauce thickens and chicken is tender.
Season to taste and finish with lemon juice and fresh herbs.
