Moroccan Chicken Chili with Chickpeas is loaded with comforting, healthy, and even healing ingredients and spices. You get warmth from Ginger, Turmeric, Garlic, and Coriander. You get tons of hearty flavor from really browned ground chicken and Shallots. And you get creaminess from the Carrots and Chickpeas. The best part? You can make it ahead and freeze it until you are ready to cook it!
To a preheated skillet, add 1 tbls of olive oil and then add the chicken. Using a spatula or fork, break apart the meat and spread it around the pan then leave it alone to brown. When the bottom is REALLY browned, then flip it over and break it up again so that it browns on all sides. Then remove from heat and let cool.
Once Cooled, add the chicken to the freezer bag.
Drain the chickpeas, blend 1/4 of the chickpeas in a mini processor with a tbls of water to help them blend.
Add the blended and the whole chickpeas to the freezer bag with the chicken.
Dice the onions (or shallots) and add to the bag. Peel and dice the carrots and also add to the bag.
Peel and mince ginger. I find it easiest to peel the ginger by scraping it off with a spoon. If you try to cut it off, you will end up cutting off some of the wonderful ginger too. Mince with a knife or make a bunch to freeze some for later and mince it in a mini food processor. Of course, you can mince with a knife for just the amount needed in this recipe. Add the ginger to the bag.
Peel and Mince the garlic. Add to the bag.
Add the turmeric, coriander, and salt to the bag.
Add the chicken broth to the bag.
Label the bag with the recipe name and the date and store in the freezer flat for up to 3 months.
Add the yogurt to a small mixing bowl.
Zest the entire lime, then quarter. Add the zest and the juice from 1/4 of the lime to the yogurt.
Chop the cilantro and mix it into the yogurt. Add salt to taste and give it a final mix. You can make this 1-2 days in advance.
Thaw your frozen Moroccan Chicken Chili bag in the fridge overnight if you are cooking it in the slow cooker during the day. If you plan to cook on the stove, then you can thaw during the day for cooking that evening. Do not thaw out of the fridge at room temperature, as that invites bacteria.
Put all ingredients in the bag in the slow cooker and set for 4 hours high or 8 hours low. NOTE: If you would rather cook this on the stove, I would let it simmer for an hour in a soup pot.
25-30 minutes before serving, make rice according to package directions. NOTE: you can make the rice ahead and freeze it too! Just be sure you freeze it in its own separate bag.
When the Chili is done, give it a stir, taste for salt, and add as necessary.
Serve over rice, add a dollop of Cilantro Lime Yogurt and enjoy!
If you serve this over rice, you will obviously get more servings. If you serve it alone you will get less. That's why the range from 4-6 servings.