How to Cook Appetizing Moroccan Chicken Stew

Moroccan Chicken Stew. BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. Be sure to check out the step-by-step tutorial.

Moroccan Chicken Stew I substituted red pepper for the green and yellow Moroccan Chicken Stew. This is such a great recipe! I have shared it with many family members and. You can have Moroccan Chicken Stew using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moroccan Chicken Stew

  1. It's 2 Tbsp of olive oil.
  2. It's 6-8 of chicken thighs with skin.
  3. You need 1 1/2 cups of carrots, peeled, sliced 1/2".
  4. It's 1/2 cup of yellow onion, roughly chopped.
  5. Prepare 2 of garlic cloves, mashed.
  6. Prepare 1/2 tsp of salt.
  7. You need 1/2 tsp of freshly ground black pepper.
  8. Prepare 1/4 tsp of ground cumin.
  9. It's 1/4 tsp of powdered or fresh ginger.
  10. You need 1/2 tsp of ground coriander.
  11. You need 1/2 tsp of ground cinnamon.
  12. You need 1 Tbsp of tomato paste.
  13. You need 1 1/2 cups of less-sodium chicken broth.
  14. You need 1 cup of frozen okra (optional).
  15. You need 1 can of chickpeas or garbanzo beans (11 oz.), drained.
  16. Prepare 3/4 cup of dried apricots, halved.
  17. Prepare 4 of plum tomatoes, halved, seeded, sliced 1/4”.
  18. Prepare 1/4 teaspoon of turmeric (optional).
  19. You need 1/2 cup of fresh parsley or cilantro, chopped.
  20. It's 1/2 cup of slivered almonds (optional).
  21. It's 1 bowl of prepared cooked rice or couscous (serve 4).

That said, Moroccan cuisine often contains several key ingredients that make it, well, Moroccan. Several ingredients are found in this aromatic Moroccan Chicken Stew (paprika, cinnamon. This chicken stew has an exotic, complex flavor. This chicken stew has an exotic, complex flavor.

Moroccan Chicken Stew instructions

  1. 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].
  2. 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..
  3. 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..
  4. 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].
  5. Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened..
  6. 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..

Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak. Similar to a tagine, kdra is a Moroccan stew slow-cooked in a covered pot. Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots. SPICY MOROCCAN CHICKEN STEW WITH COUSCOUS Give your next chicken stew a Moroccan twist with this Moroccan chicken stew with couscous.

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