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I stumbled upon this Moroccan chicken stew recipe during my travels, and it's become a family favorite. Rich, aromatic spices blend perfectly with tender chicken thighs, creating a hearty meal that's both comforting and exotic. What I love most? Its versatility. Toss in whatever veggies you have on hand – it always turns out delicious. Plus, leftovers taste even better the next day. Trust me, this one-pot wonder will transport your taste buds straight to Marrakech. Ready to spice up your dinner routine?
Ingredients for Moroccan Chicken Stew
- Boneless, skinless chicken thighs: Tender and flavorful protein base that absorbs the Moroccan spices, adding richness and depth to the stew.
- Olive oil: Provides a rich and savory base for cooking the ingredients, enhancing flavors and adding a touch of Mediterranean essence.
- Onion: Adds a sweet and aromatic flavor to the stew, creating a flavorful base for the other ingredients to meld with.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste and adding depth to the dish.
- Ground cumin: Adds a warm and earthy flavor to the stew, a key spice in Moroccan cuisine, enhancing the overall taste profile.
- Ground cinnamon: Brings a sweet and warm flavor to the stew, adding a hint of exotic sweetness that complements the savory elements.
- Ground ginger: Adds a zesty and aromatic flavor to the stew, providing a subtle heat and depth to the overall taste.
- Paprika: Infuses the stew with a smoky and slightly sweet flavor, adding depth and a vibrant color to the dish.
- Canned tomatoes: Provides a rich and tangy base for the stew, adding depth of flavor and a hint of sweetness.
- Chicken broth: Enhances the savory flavors of the stew, providing a rich and flavorful liquid base for simmering the ingredients.
- Carrots: Add a natural sweetness and vibrant color to the stew, providing a textural contrast and a dose of healthy nutrients.
- Zucchini: Offers a mild and slightly sweet flavor to the stew, adding a fresh and light element to the dish.
- Cooked chickpeas: Bring a nutty flavor and creamy texture to the stew, adding plant-based protein and a hearty element.
- Honey: Balances the savory and spicy flavors of the stew with a touch of sweetness, harmonizing the taste profile.
- Fresh cilantro: Adds a bright and fresh herbal flavor to the stew, garnishing the dish with a pop of color and freshness.
Essential Tools for Making This Stew
- Knife: Essential for cutting the chicken thighs, onions, garlic, carrots, and zucchini into bite-sized pieces.
- Large pot: Needed to cook and simmer the stew with all the ingredients together.
Moroccan Chicken Stew
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg chicken thighs boneless, skinless
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 400 g canned tomatoes diced
- 500 ml chicken broth
- 2 carrots sliced
- 1 zucchini chopped
- 1 cup chickpeas cooked
- 1 tbsp honey
- to taste salt and pepper
- 1/4 cup fresh cilantro chopped
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
- 2. Add minced garlic, ground cumin, ground cinnamon, ground ginger, and paprika. Cook for another minute.
- 3. Add the chicken thighs and cook until browned on all sides.
- 4. Stir in the diced tomatoes, chicken broth, sliced carrots, and chopped zucchini. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 5. Add the cooked chickpeas and honey. Season with salt and pepper to taste. Simmer for another 10 minutes.
- 6. Garnish with chopped fresh cilantro before serving.
Notes:
Nutrition value:
Keywords:
Can You Make Moroccan Chicken Stew Ahead of Time?
Make Ahead Instructions
- The stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
Freezing Instructions
- Cool the stew completely before transferring it to airtight containers or freezer bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Moroccan chicken stew is traditionally cooked in a tagine, a cone-shaped cooking vessel that helps to retain moisture and infuse the dish with rich flavors.
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