Hello, I am Marie. Today, we’re going to make moroccan chicken stew recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moroccan Chicken Stew Recipe
Moroccan Chicken Stew is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Moroccan Chicken Stew is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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
- Make ready 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
- Take 1/2 tsp salt
- Make ready 1/2 tsp freshly ground black pepper
- Prepare 1/4 tsp ground cumin
- Prepare 1/4 tsp powdered or fresh ginger
- Make ready 1/2 tsp ground coriander
- Make ready 1/2 tsp ground cinnamon
- Make ready 1 Tbsp tomato paste
- Make ready 1 1/2 cups less-sodium chicken broth
- Make ready 1 cup frozen okra (optional)
- Take 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”
- Get 1/4 teaspoon turmeric (optional)
- Make ready 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)
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.
So that’s going to wrap this up for this distinctive dish moroccan chicken stew recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
