Spiced Chicken & Chickpea with Baharat

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Baharat brings warm 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 tbsp Baharat 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

Directions

  1. Toss chicken with 1 tbsp olive oil and Baharat seasoning.

  2. Heat remaining oil in a large pan over medium heat. Add onion and cook until soft.

  3. Add garlic and tomato paste; cook 30 seconds until fragrant.

  4. Add chicken and brown lightly on all sides.

  5. Stir in chickpeas, tomatoes, stock, and honey (if using).

  6. Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and chicken is tender.

  7. Season to taste and finish with lemon juice and fresh herbs.

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