Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moroccan chicken stew. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Moroccan Chicken Stew is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Moroccan Chicken Stew is something that I have loved my entire life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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 begin with this particular recipe, we must prepare a few ingredients. You can have moroccan chicken stew using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Chicken Stew:
- Make ready olive oil
- Make ready chicken thighs with skin
- Take carrots, peeled, sliced 1/2"
- Get yellow onion, roughly chopped
- Make ready garlic cloves, mashed
- Get salt
- Make ready freshly ground black pepper
- Prepare ground cumin
- Get powdered or fresh ginger
- Prepare ground coriander
- Get ground cinnamon
- Prepare tomato paste
- Take less-sodium chicken broth
- Get frozen okra (optional)
- Get chickpeas or garbanzo beans (11 oz.), drained
- Get dried apricots, halved
- Take plum tomatoes, halved, seeded, sliced 1/4”
- Prepare turmeric (optional)
- Take fresh parsley or cilantro, chopped
- Take slivered almonds (optional)
- Get 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 sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
