Lunch, Dinner, African-Inspired dontmissmyplate Lunch, Dinner, African-Inspired dontmissmyplate

Chermoula Chicken and Chickpea Quesadillas

These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.

The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.

The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.

I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.

Yield: 2 large 10-inch quesadillas (4, when sliced and shared)
Author:
Chicken, Chickpea & Chermoula Quesadillas

Chicken, Chickpea & Chermoula Quesadillas

Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.

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Ingredients

For the Chermoula Chicken
  • 1½ tsp cumin seeds
  • 1½ tsp coriander seeds
  • 1 cup packed fresh cilantro
  • ½ cup packed fresh parsley
  • 4 garlic cloves
  • ½ large jalapeño, roughly chopped
  • ¼ cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1–2 tsp Worcestershire sauce
  • Umami seasoning, to taste
  • 4 bone-in chicken thighs, meat removed and cut into thick strips
For the Chickpeas
  • ½ cup cooked chickpeas
  • 1 tsp olive oil
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • ⅛ tsp ground coriander
  • ⅛ tsp ground cinnamon
  • ⅛ tsp black pepper
  • ⅛ tsp salt
For the Quesadillas
  • 2 10-inch flour tortillas
  • ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
  • 2 tbsp toasted pine nuts
  • 1–2 tsp neutral oil or butter, for cooking
For the Harissa Yogurt
  • 2 tbsp Greek yogurt
  • ½–1 tsp harissa
  • ½ tsp fresh lemon juice
  • ⅛ tsp salt
  • ½–1 tsp water, as needed

Instructions

  1. Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
  2. Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
  3. Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
  4. When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
  5. Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
  6. Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
  7. Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
  8. Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
  9. Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.

Notes

  • Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
  • Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
  • Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
  • Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
  • Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
  • Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
  • Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.

Nutrition Facts

Calories

650

Fat (grams)

37 g

Carbs (grams)

42 g

Fiber (grams)

5 g

Sugar (grams)

4 g

Protein (grams)

39 g

Sodium (milligrams)

1000 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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