Maple Za'atar Chickpeas, Moroccan Tagine Chicken, and Forbidden Rice

Maple Za'Taar Chickpeas, Moroccan Tagine Chicken, and Forbidden
 Maple Za'Taar Chickpeas, Moroccan Tagine Chicken, and Forbidden Rice

A drizzle of Maple Syrup and Za'atar is my favorite way to prepare chickpeas. I cannot get enough of them.

The chickpeas combined with the creamy goat cheese and sundried tomatoes just melt into your mouth. Honestly, I don’t prepare chickpeas any other way. I don’t think it’s possible to top this combination.

Can I just stop for a second and tell you guys how inspired I am right now? I feel like going to every cool local grocery store in my neighborhood and buying every item to create something new and special. To keep myself from cooking the same foods all of the time, I went on Google this morning and researched the 50 best restaurants in the world. On those list were restaurants that specialized in fine dining. I’m not going to lie, some of the restaurants on those lists were not my cup of tea! I’m not into slivers of liver topped with caviar and a side of turnip puree. The portions of some of the food on those menus were insanely small. I’m all about fine dining, but only when the food is good and it makes sense. Reading the menus at those restaurants did inspire me to begin to think outside the box. Sometimes, I get so lazy with my cooking and I begin to cook the same dishes over and over again. You can’t do that when you run a food blog. Haha.

Maple Za'Taar Chickpeas, Moroccan Tagine Chicken, and Forbidden

A few weeks ago, I bought this marinade after seeing it online at Thrive Market. Originally, I had planned to make this chicken and serve it with some Mashed Potatoes and Creamed Kale. Then, I decided to challenge myself and try something totally different. The chicken kind of reminds me of a mix between Shawarma and Lemony Garlic chicken.

I had marinated this chicken overnight since I had took the chicken out too late and I just didn’t feel like cooking it. I think that marinating this chicken overnight helped make sure the flavor of the marinade really seeped through. I don’t quite think just pouring this sauce over the chicken in the same hour or so will really benefit this chicken. You probably won’t get the true deep flavors! You can marinade this chicken for a few hours and get the same effect most likely. I just don’t recommend you to top the chicken with the marinade and then throw it in the oven.

In the pictures above and below, I know that I showcase this dish in an elegant way, but honestly I combined everything and ate it together. Everything on this plate works so well together, you’re not going to struggle to notice the flavor profiles in each ingredient. I kept the flavoring on the rice very neutral. I didn’t add any butter or oils to it because I wanted the chicken and chickpeas to shine.

Maple Za'Taar Chickpeas, Moroccan Tagine Chicken, and Forbidden
Rice, Chicken, Poultry, Chickpeas, Goat Cheese, Fusion, moroccan, middle eastern, forbidden rice, lotus foods, mina, long dinners, meals, innovative food
Rice, Chicken, Poultry, Chickpeas, Goat Cheese
Moroccan, Middle Eastern, Fusion
Yield: 3+Pin it

Maple Za'Taar Chickpeas, Moroccan Tagine Chicken, and Forbidden Rice

This is a flavor bomb in your mouth! Creamy goat cheese, sweet and a little spicy chickpeas, garlicy chicken, and delicious black rice. There’s no way you’re going to be able to have room for seconds with such a filling dish like this!

prep time: 15 minscook time: 85 minstotal time: 100 mins

ingredients:

Maple Za'Taar Chickpeas
  • 1 whole can of Chickpeas
  • 2 tbsp Maple Syrup
  •  1 tsp Za'atar
  • 1/2 tsp Salt
Other:

instructions

  1. The day before cooking this meal, marinade your chicken with the Mina Tagine Moroccan Marinade in the refrigerator for 24 hours. If you do not want to wait, marinade the chicken for 2-4 hours. 
  2. The next day, remove your chicken from the fridge. Preheat your oven to 400 degrees F. When your oven is heated to the proper temperature, add your chicken to a Cast iron skillet with a tbsp of grapeseed oil and cook for 45 minutes. Remove from oven when done and set aside. Slice the chicken if desired. 
  3. Cook your forbidden rice according to instructions and set aside. 
  4. While waiting for the rice to cook, cook your can of chickpeas with a little bit of water (keep the aquafaba!) and salt. When the chickpeas are fully cooked, drain the aquafaba from the chickpeas and add to a jar. Place in the refrigerator for other recipes. 
  5. Preheat a skillet to medium/high heat and add some cooking spray. When fully heated, add your chickpeas with the maple syrup, salt, sundried tomatoes, and za'atar. Allow this too cook and crisp up for approximately 5 minutes. Do not allow to burn. 
  6. Using a measuring cup (circular!) add some forbidden rice to it and place on a plate. Add some of the sliced chicken to the plate. Lastly, add your chickpeas and top with goat cheese.
  7. Enjoy!

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Last updated: October 13, 2018

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