Step-by-Step Guide to Prepare Super Quick Moroccan Chicken Stew

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Moroccan Chicken Stew. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Chicken Stew Recipe. This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. This chicken stew has an exotic, complex flavor.

You can cook Moroccan Chicken Stew using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Moroccan Chicken Stew

1. Take 2 Tbsp of olive oil.
2. Make ready 6-8 of chicken thighs with skin.
3. You need 1 1/2 cups of carrots, peeled, sliced 1/2".
4. Make ready 1/2 cup of yellow onion, roughly chopped.
5. Prepare 2 of garlic cloves, mashed.
6. It’s 1/2 tsp of salt.
7. Make ready 1/2 tsp of freshly ground black pepper.
8. Prepare 1/4 tsp of ground cumin.
9. You need 1/4 tsp of powdered or fresh ginger.
10. You need 1/2 tsp of ground coriander.
11. Prepare 1/2 tsp of ground cinnamon.
12. Take 1 Tbsp of tomato paste.
13. Take 1 1/2 cups of less-sodium chicken broth.
14. Take 1 cup of frozen okra (optional).
15. You need 1 can of chickpeas or garbanzo beans (11 oz.), drained.
16. Take 3/4 cup of dried apricots, halved.
17. It’s 4 of plum tomatoes, halved, seeded, sliced 1/4”.
18. Take 1/4 teaspoon of turmeric (optional).
19. Take 1/2 cup of fresh parsley or cilantro, chopped.
20. Make ready 1/2 cup of slivered almonds (optional).
21. Make ready 1 bowl of prepared cooked rice or couscous (serve 4).

I have shared it with many family members and.Backstory For my Moroccan Chicken Stew, I love how the combining of spices can evoke images of an exotic location.Experimenting with new spices along with old "tried and true" ones is a delight and.Trust me!–this is super flavorful chicken tagine recipe.

Moroccan Chicken Stew instructions

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..

Hearty and thick, and filled with the delicious warm flavors of carrots.I substituted red pepper for the green and yellow Moroccan Chicken Stew.This is such a great recipe!

Chef Bill cooked up this wonderful chicken stew recipe with a delicious.A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils!You'll love this protein and fiber packed meal!Learn how to make Moroccan Chicken Stew.Moroccan chicken tagine with preserved lemons and fennel.