Home Cook Together. Celebrate Life.

MoroccanAuthentic Cuisine

Chicken with Chickpeas (Djaj bel Hamess)

Serves 4 Entree chicken, Poultry

Chicken with Chickpeas (Djaj bel Hamess)

Djaj bel Hamess is the comforting Moroccan chicken stew that graces many tables on Sundays, a day reserved for leisurely meals that warm the soul. It’s especially popular among students, who appreciate its simplicity and the way it transforms humble ingredients into something deeply satisfying. The dish takes its roots in family kitchens where stretching a meal is an art form, turning a modest pot into a bounty.

Rich in flavor, this stew envelops tender chicken and chickpeas in a fragrant mix of turmeric and ginger, with onions that melt into the sauce. The olive oil adds a silky texture, while the parsley brings a fresh finish. Each spoonful offers a taste of warmth and homeliness, a dish that speaks to the heart of Moroccan comfort food.

Ingredients

  • 1.3 kg (2.8 lb)chicken
  • 400 g (14 oz)chickpeas, cooked
  • 2onions
  • 1 tspturmeric
  • 1 tspginger
  • 3 tbspolive oil
  • 1 1/2 tspsalt
  • 1 handfulparsley, chopped

Method

  1. Begin by cutting the 1.3 kg (2.8 lb) chicken into serving pieces. Peel and finely chop the 2 onions. In a large, heavy-bottomed pot, heat 3 tbsp olive oil over medium-high heat. Add the chicken pieces and chopped onions to the pot.
  2. Sprinkle 1 tsp turmeric and 1 tsp ginger over the chicken and onions. Stir to coat the chicken evenly with the spices. Cook, stirring occasionally, until the chicken is browned on all sides and the onions are soft and translucent, about 10 minutes. This step allows the flavors to meld and the onions to release their sweetness.
  3. Pour enough water into the pot to just cover the chicken. Add 1 1/2 tsp salt and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes, allowing the chicken to become tender and the flavors to develop fully.
  4. After 40 minutes, add the 400 g (14 oz) of cooked chickpeas to the pot. Stir them into the stew, ensuring they are well distributed. Continue to cook uncovered for another 15 minutes, allowing the chickpeas to absorb the flavors and the sauce to reduce slightly.
  5. Check the consistency of the sauce. It should be slightly thickened and coat the back of a spoon. If it's too thin, continue to simmer gently until it reaches the desired consistency. Taste and adjust the seasoning if necessary.
  6. Finish the dish by stirring in a handful of chopped parsley. This will add a fresh, herbal note to the stew. Serve the chicken and chickpeas hot, with the sauce generously spooned over each portion. The chicken should be tender and easily pulled apart with a fork, indicating it is perfectly cooked.
Cover of Authentic Moroccan Cuisine Preview the cookbookBrowse the dishes inside
From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Moroccan cuisine