Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, moroccan chicken stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moroccan Chicken Stew is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Moroccan Chicken Stew is something that I have loved my whole life.
To begin with this particular 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
- Get 1 1/2 cups carrots, peeled, sliced 1/2"
- Prepare 1/2 cup yellow onion, roughly chopped
- Take 2 garlic cloves, mashed
- Take 1/2 tsp salt
- Prepare 1/2 tsp freshly ground black pepper
- Get 1/4 tsp ground cumin
- Take 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Get 1/2 tsp ground cinnamon
- Get 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
- Prepare 4 plum tomatoes, halved, seeded, sliced 1/4”
- Prepare 1/4 teaspoon turmeric (optional)
- Get 1/2 cup fresh parsley or cilantro, chopped
- Get 1/2 cup slivered almonds (optional)
- Get 1 bowl prepared cooked rice or couscous (serve 4)
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.
So that’s going to wrap this up for this exceptional food moroccan chicken stew recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
