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Chicken Charmoula with Chickpeas

The Moroccan sauce known as charmoula, a savory blend of tomato puree, olive oil, lemon and spices, is used for preparing tagines as well as for braising poultry and other meats. Our sauce was created by Moroccan-born chef Mourad Lahlou, owner of San Francisco's award-winning Aziza restaurant.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Chicken Charmoula with Chickpeas
Review 1 for Chicken Charmoula with Chickpeas
5 out of 5
5 out of 5
December 12, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Will not disappoint!
December 12, 2013
This braising sauce is awesome and this recipe couldn't be much easier.
The chicken really does need to be well browned and I've taken to putting the dutch oven on the grill for the browning step as the chicken makes a mess of the stove with splattering grease even with a screen over the pot. Then I bring it inside and follow the recipe exactly.
My only gripe is that I don't see any way to feed 8 people with 4 chicken legs so I double the chicken even for 4-6 people. Couscous is a perfect compliment and don't be afraid of the parsley.
Pros: Quick, Easy, Appearance, Impressive, Will Make Again
Cons: Yield