Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan chicken stew. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Moroccan Chicken Stew is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Moroccan Chicken Stew is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 particular recipe, we have to first prepare a few components. You can cook moroccan chicken stew using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chicken Stew:
- Prepare 2 Tbsp olive oil
- Prepare 6-8 chicken thighs with skin
- Get 1 1/2 cups carrots, peeled, sliced 1/2"
- Prepare 1/2 cup yellow onion, roughly chopped
- Prepare 2 garlic cloves, mashed
- Take 1/2 tsp salt
- Make ready 1/2 tsp freshly ground black pepper
- Make ready 1/4 tsp ground cumin
- Prepare 1/4 tsp powdered or fresh ginger
- Prepare 1/2 tsp ground coriander
- Prepare 1/2 tsp ground cinnamon
- Make ready 1 Tbsp tomato paste
- Make ready 1 1/2 cups less-sodium chicken broth
- Get 1 cup frozen okra (optional)
- Prepare 1 can chickpeas or garbanzo beans (11 oz.), drained
- Get 3/4 cup dried apricots, halved
- Make ready 4 plum tomatoes, halved, seeded, sliced 1/4”
- Take 1/4 teaspoon turmeric (optional)
- Get 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 it up with this exceptional food moroccan chicken stew recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
