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Moroccan Chicken Stew

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We hope you got benefit from reading it, now let’s go back to moroccan chicken stew recipe. You can cook moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Moroccan Chicken Stew:
  1. Provide 2 Tbsp olive oil
  2. Prepare 6-8 chicken thighs with skin
  3. You need 1 1⁄2 cups carrots, peeled, sliced 1⁄2"
  4. Provide 1⁄2 cup yellow onion, roughly chopped
  5. Provide 2 garlic cloves, mashed
  6. Take 1⁄2 tsp salt
  7. Use 1⁄2 tsp freshly ground black pepper
  8. You need 1⁄4 tsp ground cumin
  9. Prepare 1⁄4 tsp powdered or fresh ginger
  10. Take 1⁄2 tsp ground coriander
  11. Take 1⁄2 tsp ground cinnamon
  12. Get 1 Tbsp tomato paste
  13. Use 1 1⁄2 cups less-sodium chicken broth
  14. Provide 1 cup frozen okra (optional)
  15. You need 1 can chickpeas or garbanzo beans (11 oz.), drained
  16. You need 3⁄4 cup dried apricots, halved
  17. You need 4 plum tomatoes, halved, seeded, sliced 1/4”
  18. You need 1⁄4 teaspoon turmeric (optional)
  19. You need 1⁄2 cup fresh parsley or cilantro, chopped
  20. Prepare 1⁄2 cup slivered almonds (optional)
  21. You need 1 bowl prepared cooked rice or couscous (serve 4)
Steps to make Moroccan Chicken Stew:
  1. 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]
  2. 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.
  3. 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.
  4. 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]
  5. Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened.
  6. 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.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish. This hearty Moroccan Chicken Stew recipe is a delicious mix of chicken, garbanzo beans, tomatoes, onion, raisins and spices that will satisfy your hunger! I was perusing a cookbook recently and I saw a.

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