Chicken Chili with Chickpeas and Currants a la Blue Apron


This Chicken Chili will remind you of a warm Moroccan Night.  A heavenly delight while seeking shelter from the sirocco.  As a side you can add rice, pita chips for dipping or porridge.

Ingredients are calculated for two servings. Total prep and cooking time about 45 minutes.


10 oz chopped chicken breast
1 1/2 cups of chickpeas
3 cloves garlic
1 sweet potato
1 red onion
1 meyer lemon ( I have used regular lemons.  The meyer lemon is a lemon-orange hybrid and especially sweet.  I have also doubled the recipe and used one lemon and one orange.
2 tbsp chili power (or to taste if less spicy is desired)
1 1/2 tbsp dried currants
2 tbsp tomato paste


Wash and dry produce. Peel and medium dice the sweet potato, peel and small dice the onion.  Peel and roughly chop the garlic.  Drain and rinse the chickpeas. Quarter and deseed the lemon.

Pat the chicken dry with paper towels, season with salt and pepper.

In a large pan or pot, heat 2 tsp of olive oil, medium heat, till hot.  Add seasoned chicken, cook 4-6 minutes, stir occasionally.  Or until browned and cooked through.  Leaving any browned bits or fond in the pan, transfer chicken to a plate.

Add sweet potato and onion to the pan, season with salt and pepper.  Cook on medium heat, stir occasionally 2-3 minutes, or until browned and slightly softened.

Add garlic, tomato paste and chili powder (I usually only add 1 tbsp) and 2 cups of water to the pan; season with salt and pepper.  Cook 10 to 12 minutes, stir occasionally. Of until the liquid has thickened.

Add the currants and cook 1 to 2 minutes, stir occasionally or until thoroughly combined.

Turn off heat and stir in the juice of all 4 lemon wedges, season to taste.  You can still add more chili if you care to make it more spicy.

Serve with porridge, rice or pita bread.


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