QUICK MOROCCAN CHICKEN STEW
Quick Moroccan Chicken Stew is a flavorful weeknight meal, packed full of tender chicken and rich spices. Serve it alongside Ginger-Turmeric Rice for complete meal all in one bowl!
Categories Soups
Time 35m
Number Of Ingredients 16
Steps:
- Heat the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat.
- Add the diced chicken thighs to the pot and cook, 5-6 minutes, until chicken is mostly cooked. Transfer chicken to a bowl.
- Lower the temperature to medium, and add the onion, bell peppers, carrot, and garlic to the pot. Saute, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, raisins and cooked chicken; stir well.
- Cover the pot and cook at least 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
- Serve with Ginger-Turmeric Rice and toasted almonds.
Nutrition Facts : Calories 523 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, Sodium 1160 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MOROCCAN TURMERIC CHICKEN STEW
Steps:
- Heat a large pot over high heat with extra virgin olive oil.
- Add carrots, onions and garlic. Sauté 4-5 minutes until tender.
- Place diced chicken in the pot. Sprinkle with salt and pepper. Cook 8 minutes until chicken is almost cooked through. It doesn't have to be done at this point.
- To the pot, add turmeric, coriander, ginger, cinnamon, diced tomatoes with juices and chicken stock.
- Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on a low heat.
- Serve with cooked cauliflower rice, white or brown rice and parsley for garnish.
Nutrition Facts : ServingSize 1 meal, Calories 195 kcal, Carbohydrate 22 g, Protein 18 g, Fat 4 g
MOROCCAN BONELESS CHICKEN STEW
Another gem I discovered on the Allrecipes website. This recipe was submitted by Sarah and Annette. This is their statement regarding this dish. "Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!"
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken with salt.
- Brown in a large saucepan over medium heat until almost cooked through.
- Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan.
- When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
- Stir fry for about 1 minute.
- Mix in broth and tomatoes.
- Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again.
- Cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 274.4, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 1801.2, Carbohydrate 26.6, Fiber 6.1, Sugar 6.4, Protein 31.3
MOROCCAN CHICKEN STEW WITH GREEN BEANS
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I had found in my local market. Not being that guys that's going to leave you hanging with a rogue jar of "what do I do with that now?" spice blend, this week's "Dinner Rush" is putting it back in action to create a quick and delicious Moroccan inspired stew. The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend - cumin, ginger and turmeric, for instance - are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I've borrowed only a few of those ideas. If you've got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely take this dish to a new level. This stew is a great idea to keep on hand, too, for a "Meatless Monday" inspiration. You can easily swap the chicken stock for veggie stock or water and the shredded chicken for a can of chick peas. Do me a huge favor, though, and don't skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus it's one of my top three favorite herbs, for those curious.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
- Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
- Serve the stew over steamed white rice garnished with cilantro.
MOROCCAN CHICKEN AND CHICKPEA STEW
Make and share this Moroccan Chicken and Chickpea Stew recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except raisins, lemon juice, salt and pepper, in slow cooker; cover and cook on low for 4-5 hours, adding raisins during last 30 minutes.
- Discard cinnamon stick. Season to taste with lemon juice, salt and pepper.
Nutrition Facts : Calories 238.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 75.5, Sodium 344.6, Carbohydrate 21.9, Fiber 3.1, Sugar 6.2, Protein 28.6
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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MOROCCAN CHICKEN STEW - THE ROASTED ROOT
From theroastedroot.net
4.2/5 (13)Total Time 35 minsCuisine MoroccanCalories 567 per serving
- Heat the avocado oil in a cast iron skillet (or heavy bottom pot or Dutch oven) over medium-high heat.
- Carefully place the thighs skin-side down on the hot skillet and cook 3 to 4 minutes, until skin is golden-brown and crispy. Carefully flip the chicken and continue cooking another 3 or 4 minutes. Note: if you have a splatter screen, place it on top of the cast iron skillet to avoid fat from splattering out of the skillet. Transfer chicken to a plate.
- Lower the temperature to medium, and add the onion, bell peppers, carrots, and garlic to the skillet. Sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, and raisins to the skillet and stir well.
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