Spiced Chicken Chili with Chickpeas & Currants

This warming chili draws on the deliciously complex, fragrant flavor profiles of Moroccan cuisine. Dried currants and an aromatic blend (including traditional favorites like and dried orange peel) add sweetness and depth, while hearty chickpeas and chicken make for robust winter eating. We’re finishing the chili with a splash of citrusy Meyer lemon juice, to perfectly balance its delicious richness.

Blue Apron Wine Pairings Arco von Kammersbründl Zweigelt, 2015 Zaca Mesa Vineyard Syrah, 2014

Ingredients 10 Ounces Chopped Chicken Breast 1 Pocketless Pita 1½ Cups Chickpeas 3 1 Meyer Lemon 1 Red Onion 1 Sweet Potato Knick Knacks 2 Tablespoons Tomato Paste 1½ Tablespoons Dried Currants 2 Tablespoons Chicken Chili Spice Blend (All-Purpose Flour, Ras el Hanout, , , , Crushed Pepper & Dried Orange Peel)

Makes: 2 servings Prep Time: 10 minutes | Cook Time: 20–30 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/1103 Recipe #1103 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1103 1 2

Prepare the ingredients: Cook the chicken: Preheat the oven to 450°F. Wash and dry the fresh produce. Peel Pat the chicken dry with paper towels; season with and and medium dice the sweet potato. Peel and small dice the onion. pepper. In a high-sided pan (or pot), heat 2 teaspoons of olive Peel and roughly chop the garlic. Drain and rinse the chickpeas. oil on medium-high until hot. Add the seasoned chicken. Cook, Quarter and deseed the lemon. Cut the pita into 6 equal-sized stirring occasionally, 4 to 6 minutes, or until browned and cooked wedges. through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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Start the chili: Finish the chili: Add the sweet potato and onion to the pan of reserved fond; Add the cooked chicken, chickpeas and 2 cups of water to the season with salt and pepper. Cook on medium-high, stirring pan; season with salt and pepper. Cook, stirring occasionally, 10 occasionally, 2 to 3 minutes or until lightly browned and slightly to 12 minutes, or until thickened. Add the currants. Cook, stirring softened. Add the garlic, tomato paste and spice blend; season occasionally, 1 to 2 minutes, or until well combined. Turn off the with salt and pepper. Cook, stirring constantly, 30 seconds to 1 heat. Stir in the juice of all 4 lemon wedges. Season with salt and minute, or until dark red and fragrant. pepper to taste.

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Make the pita chips & plate your dish: While the chili cooks, place the pita on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven. Divide the finished chilibetween 2 bowls. Serve with the pita chips. Enjoy!