Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken stew. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Moroccan Chicken Stew is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Moroccan Chicken Stew is something that I’ve loved my whole life.
Remove from pan and place on top of. This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Paleo Moroccan Chicken Stew - Moroccan spiced veggies with shredded chicken and chopped dates
To begin with this recipe, we have to prepare a few ingredients. You can have moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken Stew:
- Prepare 2 Tbsp olive oil
- Prepare 6-8 chicken thighs with skin
- Make ready 1 1/2 cups carrots, peeled, sliced 1/2"
- Make ready 1/2 cup yellow onion, roughly chopped
- Get 2 garlic cloves, mashed
- Take 1/2 tsp salt
- Prepare 1/2 tsp freshly ground black pepper
- Make ready 1/4 tsp ground cumin
- Make ready 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Take 1/2 tsp ground cinnamon
- Prepare 1 Tbsp tomato paste
- Prepare 1 1/2 cups less-sodium chicken broth
- Get 1 cup frozen okra (optional)
- Take 1 can chickpeas or garbanzo beans (11 oz.), drained
- Get 3/4 cup dried apricots, halved
- Get 4 plum tomatoes, halved, seeded, sliced 1/4”
- Take 1/4 teaspoon turmeric (optional)
- Prepare 1/2 cup fresh parsley or cilantro, chopped
- Prepare 1/2 cup slivered almonds (optional)
- Prepare 1 bowl prepared cooked rice or couscous (serve 4)
Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish. Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots.
Instructions to make Moroccan Chicken Stew:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken to the pot and cook 5 minutes by browning both sides. Place chicken on a plate to the side and remove the skin. [Repeat this step if all the chicken pieces didn’t fit on the bottom of the pot]
- With a dash more olive oil added to the pot, add carrots and sauté for 3 minutes. Next, add onions and sauté for another 2 minutes. Add garlic and next 6 ingredients and sauté for 30 seconds until fragrant. Add tomato paste and stir this mixture.
- Stir in broth and continue to heat by scraping the bottom of the pan to loosen the browned bits on the bottom. Return chicken to the pot and cover. Reduce the heat to a simmer and cook for 30 minutes.
- Add okra (optional), chickpeas, and apricots to the pot and cover. Raise heat to low-medium and cook for 20 minutes. [The okra and apricots will help to thicken the broth slightly]
- Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened.
- Serve on a platter with a bed of rice, topped with parsley or cilantro, and almonds (optional). Or, serve in a large bowl with rice or couscous to the side.
This Moroccan Chicken Stew is served over couscous, and has a pinch of cinnamon in it alongside hearty portobello mushroom slices. So- what exactly is 'Moroccan Chicken Stew'? Learn how to make Moroccan Chicken Stew. Trust me!–this is super flavorful chicken tagine recipe. Chef Bill cooked up this wonderful chicken stew recipe with a delicious.
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