🇲🇦 MoroccoCatalog recipe
Seared chicken breast finished in a cumin-tomato sauce with chickpeas and wilted spinach — a lean weeknight plate built from the same spice rack as any tagine.
For 4 servings.
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Season the chicken with salt, pepper and half the cumin and paprika.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken 5 minutes, until golden but not yet cooked through; remove to a plate.
Add the onion to the skillet and soften 4 minutes.
Stir in the garlic, remaining cumin and paprika, and the ginger; cook 30 seconds until fragrant.
Add the canned tomato and chickpeas and simmer 6 minutes.
Return the chicken with any juices to the skillet and simmer until cooked through, about 5 minutes.
Fold in the spinach and wilt it into the sauce, about 2 minutes.
Season with salt, pepper and lemon juice, scatter with cilantro and serve.
This skillet doesn't belong to any one named dish in Morocco — it's the kind of improvisation a home cook makes on a rushed night, pulling the same cumin, paprika and ginger used in a proper tagine and applying them to lean chicken breast and a can of chickpeas already in the cupboard. Spinach, quick to wilt, stands in for the slower-cooked greens used in a more deliberate braise.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.