Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, moroccan chicken stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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 quick, it tastes yummy. They are fine and they look wonderful. Moroccan Chicken Stew is something that I have loved my entire life.
To get started with this recipe, we have to 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:
- Prepare 2 Tbsp olive oil
- Get 6-8 chicken thighs with skin
- Make ready 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
- Take 1/2 tsp freshly ground black pepper
- Prepare 1/4 tsp ground cumin
- Make ready 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Make ready 1/2 tsp ground cinnamon
- Prepare 1 Tbsp tomato paste
- Make ready 1 1/2 cups less-sodium chicken broth
- Take 1 cup frozen okra (optional)
- Prepare 1 can chickpeas or garbanzo beans (11 oz.), drained
- Take 3/4 cup dried apricots, halved
- Get 4 plum tomatoes, halved, seeded, sliced 1/4”
- Make ready 1/4 teaspoon turmeric (optional)
- Take 1/2 cup fresh parsley or cilantro, chopped
- Get 1/2 cup slivered almonds (optional)
- Take 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 is going to wrap it up for this exceptional food moroccan chicken stew recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
