Moroccan Style Chicken & Chickpeas

With couscous and corriander

Serving suggestion

Maggi® Stock Pots Moroccan Style Chicken & Chickpeas with couscous and corriander
  • Preparation

    20 minutes

  • Cooking

    30 minutes

  • Spice


  • Serves 4



  • 1 x Maggi® Chicken Stock Pot
  • 1tbsp olive oil, plus extra to serve
  • 1 red onion, peeled and chopped
  • 3 chicken breasts, cut into large chunks
  • 3-4tbsp Moroccan harissa paste
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 85g dried apricots, chopped
  • 200g couscous
  • Freshly ground black pepper
  • Small bunch fresh coriander leaves


  1. Heat the oil in a large non stick pan and fry the onion and chicken until browned then add the harrissa paste. Cook for a minute.
  2. Add the tomatoes, chickpeas, apricots, stock pot and 300ml boiling water. Simmer for 25 minutes.
  3. Prepare the couscous following the pack instructions and serve with the chicken and coriander.

Nutritional Information

Each serving (¼ total meal**) contains of an adult's Reference Intake (RI)*

  • Energy

    2034kJ / 499kcal or 25%

  • Fat

    8.5g or 12%

  • Saturates

    1.1g or 6%

  • Sugars

    16.7g or 19%

  • Salt

    1.78g or 30%

Energy per 100g**:377kJ/92kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

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