Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Total time: 4500 s
Cuisine: American
Ingredients: 2 Tbsp olive oil; 6-8 chicken thighs with skin; 1 1/2 cups carrots, peeled, sliced 1/2"; 1/2 cup yellow onion, roughly chopped; 2 garlic cloves, mashed; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 tsp ground cumin; 1/4 tsp powdered or fresh ginger; 1/2 tsp ground coriander; 1/2 tsp ground cinnamon; 1 Tbsp tomato paste; 1 1/2 cups less-sodium chicken broth; 1 cup frozen okra (optional); 1 can chickpeas or garbanzo beans (11 oz.), drained; 3/4 cup dried apricots, halved; 4 plum tomatoes, halved, seeded, sliced 1/4”; 1/4 teaspoon turmeric (optional); 1/2 cup fresh parsley or cilantro, chopped; 1/2 cup slivered almonds (optional); 1 bowl prepared cooked rice or couscous (serve 4)

Rick M @RickM_PTC

PTC, GA.

A one pot meal filled with great and interesting flavors. It’s not thick like a beef stew or gumbo, so it can be served up on a large platter for entertaining dinner guests. I like using whole chicken thighs; it’s cheaper, and produces a juicier taste.

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Ingredients

75 mins

2 Tbspolive oil
6-8chicken thighs with skin
1 1/2 cupscarrots, peeled, sliced 1/2"
1/2 cupyellow onion, roughly chopped
2garlic cloves, mashed
1/2 tspsalt
1/2 tspfreshly ground black pepper
1/4 tspground cumin
1/4 tsppowdered or fresh ginger
1/2 tspground coriander
1/2 tspground cinnamon
1 Tbsptomato paste
1 1/2 cupsless-sodium chicken broth
1 cupfrozen okra (optional)
1 canchickpeas or garbanzo beans (11 oz.), drained
3/4 cupdried apricots, halved
4plum tomatoes, halved, seeded, sliced 1/4”
1/4 teaspoonturmeric (optional)
1/2 cupfresh parsley or cilantro, chopped
1/2 cupslivered almonds (optional)
1 bowlprepared cooked rice or couscous (serve 4)

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Steps

75 mins

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.