Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan chicken stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Remove from pan and place on top of. This chicken stew has an exotic, complex flavor.
Moroccan Chicken Stew is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Moroccan Chicken Stew is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have moroccan chicken stew using 21 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Chicken Stew:
- Get 2 Tbsp olive oil
- Get 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
- Prepare 2 garlic cloves, mashed
- Get 1/2 tsp salt
- Prepare 1/2 tsp freshly ground black pepper
- Make ready 1/4 tsp ground cumin
- Take 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Take 1/2 tsp ground cinnamon
- Get 1 Tbsp tomato paste
- Get 1 1/2 cups less-sodium chicken broth
- Prepare 1 cup frozen okra (optional)
- Prepare 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”
- Prepare 1/4 teaspoon turmeric (optional)
- Make ready 1/2 cup fresh parsley or cilantro, chopped
- Make ready 1/2 cup slivered almonds (optional)
- Prepare 1 bowl prepared cooked rice or couscous (serve 4)
Divide couscous among shallow bowls; spoon stew over and garnish. 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'? Super quick to make, and delivers a punch in the spice department.
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.
Hearty and thick, and filled with the delicious warm flavors of carrots. Moroccan chicken tagine with preserved lemons and fennel. I substituted red pepper for the green and yellow Moroccan Chicken Stew. This is such a great recipe! I have shared it with many family members and.
So that’s going to wrap this up with this special food moroccan chicken stew recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
