A flavorful Moroccan-inspired chicken dish with a zesty lemon and spice-infused sauce, paired with tender chickpeas.
Heat the olive oil in a heavy 3-quart saucepan over medium-high heat.
Ensure the oil is hot but not smoking to avoid burning.
Season the chicken breasts with salt and pepper, then sear them in the saucepan until golden brown on both sides. Remove and set aside.
Searing locks in the juices and adds a rich flavor to the chicken.
In the same pan, sauté the chopped onion until softened.
Stir frequently to prevent the onions from burning.
Add the cumin, paprika, and cinnamon to the onions, stirring until fragrant.
Toasting the spices enhances their aroma and depth.
Stir in the flour and cook for a minute to form a roux.
This step thickens the sauce and ensures a smooth texture.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Warm broth integrates more easily into the roux.
Add the honey and lemon zest, then return the chicken to the pan.
The lemon zest adds a fresh, tangy flavor to the dish.
Simmer uncovered for 20 minutes until the chicken is cooked through.
Maintain a gentle simmer to keep the chicken tender.
Stir in the chickpeas and cook for an additional 3 minutes.
Ensure the chickpeas are heated through but not overcooked.
Serve hot with your choice of side, garnished with fresh herbs if desired.
Cilantro or parsley makes a great garnish for added freshness.
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