MOROCCAN CHICKEN STEW
This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!
Provided by Sharon123
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
- Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat to low.
- Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
- Enjoy!
MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS
This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.
Provided by Vicki
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
- Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
- Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g
ONE POT MOROCCAN CHICKEN STEW
Paleo Moroccan Chicken Stew - Moroccan spiced veggies with shredded chicken and chopped dates | Dairy Free + Paleo
Provided by Sarah
Categories Mains
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
- Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
- Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
- Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
- Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
- Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
- Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
- Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 362 grams sodium, Sugar 26 grams sugar
MOROCCAN CHICKEN STEW
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Provided by Jasmine and Melissa Hemsley
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN STEW, CROCK POT
Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.
Provided by Annacia
Categories Stew
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a 5- to 6-quart slow cooker place carrots and onions.
- Sprinkle chicken with 1/2 teaspoon salt.
- Add to cooker; top chicken with raisins and apricots.
- In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
- Add to cooker.
- Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
- Serve in bowls with couscous.
- Sprinkle with nuts.
- Garnish with cilantro. Serves 4.
Nutrition Facts : Calories 313.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 69, Sodium 516.6, Carbohydrate 44.5, Fiber 5.8, Sugar 27, Protein 26.8
MOROCCAN STEW
Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.
Nutrition Facts :
MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS
Steps:
- Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
- Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
- Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
- Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.
ONE POT MOROCCAN CHICKEN STEW WITH SWEET POTATO & COUSCOUS
The most delicious Moroccan Chicken Stew with sweet potato, couscous and cauliflower. Simmered with cozy spices thanks to cinnamon, anti-inflammatory turmeric, and earthy cumin. Pistachios, dried cherries and parsley are stirred into this stew once done cooking for a unique twist.
Provided by Monique of AmbitiousKitchen.com
Categories chicken Dairy Free Dinner
Time 1h5m
Number Of Ingredients 21
Steps:
- Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
- Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
- Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 343 kcal, Carbohydrate 45.4 g, Protein 18.3 g, Fat 10.6 g, SaturatedFat 3.9 g, Fiber 5.1 g, Sugar 10.3 g
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- In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
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- IF using the saffron, add the saffron to a small bowl and add 2 Tablespoons of hot water. Set aside.
- Add the saffron and water mixture to the spices. If not using the saffron, add 2 Tablespoons of hot water to the spice mixture and stir to combine.
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- Combine the flour, coriander seed, cumin, paprika, cinnamon and salt and pepper in a small bowl.
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