Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken stew. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Learn how to make Moroccan Chicken Stew. Super quick to make, and delivers a punch in the spice department.
Moroccan Chicken Stew is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Moroccan Chicken Stew is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken Stew:
- Make ready 2 Tbsp olive oil
- Get 6-8 chicken thighs with skin
- Take 1 1/2 cups carrots, peeled, sliced 1/2"
- Prepare 1/2 cup yellow onion, roughly chopped
- Make ready 2 garlic cloves, mashed
- Prepare 1/2 tsp salt
- Get 1/2 tsp freshly ground black pepper
- Make ready 1/4 tsp ground cumin
- Prepare 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Prepare 1/2 tsp ground cinnamon
- Take 1 Tbsp tomato paste
- Get 1 1/2 cups less-sodium chicken broth
- Prepare 1 cup frozen okra (optional)
- Make ready 1 can chickpeas or garbanzo beans (11 oz.), drained
- Get 3/4 cup dried apricots, halved
- Prepare 4 plum tomatoes, halved, seeded, sliced 1/4”
- Make ready 1/4 teaspoon turmeric (optional)
- Prepare 1/2 cup fresh parsley or cilantro, chopped
- Get 1/2 cup slivered almonds (optional)
- Make ready 1 bowl prepared cooked rice or couscous (serve 4)
Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak. Moroccan chicken tagine with preserved lemons and fennel. Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking. Season to taste with salt and pepper.
Steps 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.
Divide couscous among shallow bowls; spoon stew over and garnish. This Moroccan chicken stew is inspired by a traditional tagine, a dish which takes its name from the pottery vessel it's made in (a skillet works here). Serve with a side of roasted vegetables and. I substituted red pepper for the green and yellow Moroccan Chicken Stew. This is such a great recipe!
So that is going to wrap this up for this exceptional food moroccan chicken stew recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
