Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan chicken stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Moroccan Chicken Stew is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Moroccan Chicken Stew is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Moroccan Chicken Stew:
- Take 2 Tbsp olive oil
- Take 6-8 chicken thighs with skin
- Get 1 1/2 cups carrots, peeled, sliced 1/2"
- Make ready 1/2 cup yellow onion, roughly chopped
- Get 2 garlic cloves, mashed
- Make ready 1/2 tsp salt
- Make ready 1/2 tsp freshly ground black pepper
- Make ready 1/4 tsp ground cumin
- Get 1/4 tsp powdered or fresh ginger
- Take 1/2 tsp ground coriander
- Take 1/2 tsp ground cinnamon
- Make ready 1 Tbsp tomato paste
- Take 1 1/2 cups less-sodium chicken broth
- Get 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)
- Get 1/2 cup fresh parsley or cilantro, chopped
- Prepare 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.
Steps 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 it up for this special food moroccan chicken stew recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
