Recipe: Yummy Moroccan Chicken Stew

Moroccan Chicken Stew.

Moroccan Chicken Stew highly diverse and own mind taste that unique. Several types of Moroccan Chicken Stew recipes are also adequate convenient to process and dont pick up long. Though not everybody likes Moroccan Chicken Stew food, currently few people are get attached and like the sundry Moroccan Chicken Stew foods on hand. This can be visible of the number of restaurants that prepare Moroccan Chicken Stew as one of the dish. You can cook Moroccan Chicken Stew using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Moroccan Chicken Stew

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

Moroccan Chicken Stew step by step

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..

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