Moroccan Chicken Stew. This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. This chicken stew has an exotic, complex flavor. This chicken stew has an exotic, complex flavor.

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Hearty and thick, and filled with the delicious warm flavors of carrots. I substituted red pepper for the green and yellow Moroccan Chicken Stew. This is such a great recipe! We can have Moroccan Chicken Stew using 21 components and also 6 steps. Here is just how you achieve.

Ingredients of Moroccan Chicken Stew

Guidelines. 2 Tbsp of olive oil.
Guidelines. 6-8 of chicken thighs with skin.
Guidelines. 1 1/2 cups of carrots, peeled, sliced 1/2".
Detaile. 1/2 cup of yellow onion, roughly chopped.
Step by step. 2 of garlic cloves, mashed.
Step by step. 1/2 tsp of salt.
Step by step. 1/2 tsp of freshly ground black pepper.
Directions. 1/4 tsp of ground cumin.
Step by step. 1/4 tsp of powdered or fresh ginger.
Instructions. 1/2 tsp of ground coriander.
Instructions. 1/2 tsp of ground cinnamon.
Step by step. 1 Tbsp of tomato paste.
Guidelines. 1 1/2 cups of less-sodium chicken broth.
Instructions. 1 cup of frozen okra (optional).
Directions. 1 can of chickpeas or garbanzo beans (11 oz.), drained.
Directions. 3/4 cup of dried apricots, halved.
Directions. 4 of plum tomatoes, halved, seeded, sliced 1/4”.
Detaile. 1/4 teaspoon of turmeric (optional).
Instructions. 1/2 cup of fresh parsley or cilantro, chopped.
Instructions. 1/2 cup of slivered almonds (optional).
Instructions. 1 bowl of prepared cooked rice or couscous (serve 4).

I have shared it with many family members and. Backstory For my Moroccan Chicken Stew, I love how the combining of spices can evoke images of an exotic location. Experimenting with new spices along with old "tried and true" ones is a delight and. Trust me!--this is super flavorful chicken tagine recipe.

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..

Chef Bill cooked up this wonderful chicken stew recipe with a delicious. A healthy Moroccan stew with cozy spices, butternut squash, chickpeas, and lentils! You'll love this protein and fiber packed meal! Learn how to make Moroccan Chicken Stew. Moroccan chicken tagine with preserved lemons and fennel.

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