Description
Discover the secrets of making an unforgettable Moroccan Chicken Stew that will transport your taste buds to North Africa. This heavenly dish is packed with bold flavors and guaranteed to satisfy.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp paprika
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (or to taste)
– Salt and black pepper to taste
– Chopped fresh parsley or cilantro for garnish
Instructions
1. 1. In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat.
2. 2. Add the chicken and brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
3. 3. Reduce heat to medium, add the onion and garlic to the pot, and sauté for 2-3 minutes until fragrant.
4. 4. Stir in the diced tomatoes, chickpeas, chicken broth, and all the spices. Bring the mixture to a simmer.
5. 5. Return the browned chicken to the pot and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
6. 6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or cilantro.
Notes
– For a thicker stew, you can mash some of the chickpeas against the side of the pot.
– Serve over couscous, rice, or with warm pita bread for a complete meal.
– Try adding diced carrots, bell peppers, or spinach for extra veggies.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan