MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Make and share this Moroccan-Style Chicken and Root Vegetable Stew recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 258, Fat 4.2, SaturatedFat 0.8, Cholesterol 32.9, Sodium 202.4, Carbohydrate 39.3, Fiber 7.3, Sugar 13.2, Protein 18
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW
With many spices that light up the flavors and chicken that falls from the bone, this hearty dish gets them asking for seconds. Eggplant never had it so good.
Provided by Blue Buddha
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h1m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
- Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
- Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
- Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
- Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
- Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.
Nutrition Facts : Calories 991 calories, Carbohydrate 26.7 g, Cholesterol 255.4 mg, Fat 66.7 g, Fiber 8.1 g, Protein 67.5 g, SaturatedFat 16.8 g, Sodium 1053.7 mg, Sugar 11.6 g
MOROCCAN-STYLE CHICKEN STEW
Stay on track with this low-fat supper that's on the table in half an hour
Provided by Jenny White
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.
Nutrition Facts : Calories 309 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
MOROCCAN-STYLE VEGETABLE STEW WITH HARISSA YOGURT SAUCE
Provided by Molly Stevens
Categories Soup/Stew Stew Vegetarian Yogurt Low Cal High Fiber Dinner Spinach Chickpea Carrot Turnip Family Reunion Healthy Green Onion/Scallion Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- For vegetable stew:
- Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
- Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
- Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- ** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
STEAMED MOROCCAN CHICKEN AND VEGETABLES
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine chicken, onions, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside.
- In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine.
- Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
- Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.
Nutrition Facts : Calories 463 g, Cholesterol 72 g, Fat 7 g, Fiber 2 g, Protein 34 g, Sodium 1237 g
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
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!
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