Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moroccan chicken stew. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Chicken Stew is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Moroccan Chicken Stew is something that I have loved my entire life.
Looking For Recipes For Chicken Soup? We Have Almost Everything on eBay. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side. Add the garlic and spices and cook for a further min.
To get started with this recipe, we must first prepare a few components. You can have moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken Stew:
- Get 2 Tbsp olive oil
- Get 6-8 chicken thighs with skin
- Prepare 1 1/2 cups carrots, peeled, sliced 1/2"
- Make ready 1/2 cup yellow onion, roughly chopped
- Get 2 garlic cloves, mashed
- Get 1/2 tsp salt
- Take 1/2 tsp freshly ground black pepper
- Take 1/4 tsp ground cumin
- Make ready 1/4 tsp powdered or fresh ginger
- Make ready 1/2 tsp ground coriander
- Get 1/2 tsp ground cinnamon
- Prepare 1 Tbsp tomato paste
- Make ready 1 1/2 cups less-sodium chicken broth
- Get 1 cup frozen okra (optional)
- Get 1 can chickpeas or garbanzo beans (11 oz.), drained
- Prepare 3/4 cup dried apricots, halved
- Get 4 plum tomatoes, halved, seeded, sliced 1/4”
- Prepare 1/4 teaspoon turmeric (optional)
- Take 1/2 cup fresh parsley or cilantro, chopped
- Get 1/2 cup slivered almonds (optional)
- Make ready 1 bowl prepared cooked rice or couscous (serve 4)
Made with an abundance of herbs and spices, chicken, olives and chickpeas, this dish will transport your taste buds to the souks of Marrakech! If you didn't know already, I love Moroccan food, like absolutely adore it! Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time.
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.
Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Place in a warm bowl to serve and scatter with coriander. Heat the olive oil in a large, heavy-based pan.
So that is going to wrap this up with this special food moroccan chicken stew recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
