The first time I made Moroccan chicken and chickpeas was back in 2020 and it looks like I have only made it a couple of times since then. After eating it on Wednesday I cannot imagine why I have not made it more often. The sweetness of the raisins plays so nicely against the sourness of the preserved lemon and all the warm spices add the flavors of Morocco. Since I have changed the recipe to just warming up small chunks of rotisserie chicken breast warmed in the sauce at the end, the recipe is easy and totally doable on a weeknight.

Here is my updated recipe –

https://recipekeeperonline.com/recipe/UlSLn-2eXESONHdx3wzMyw