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-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
SPICY MOROCCAN CHICKEN STEW
Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
Provided by Kylee Cooks
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- In a large dutch oven, heat the olive oil over medium heat.
- Add the onion and carrots, and season well.
- Cook until the carrots begin to soften, around 5 minutes
- Add the garlic, cumin and red pepper. Cook for another minute.
- Add the stock, chickpeas and tomatoes and mix well.
- Remove 2 cups of the mixture, and blend in a food processor or blender.
- Return the the puree to the stew, check for seasoning, then bring to a boil.
- Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
- Ladle into bowls.
- Add cilantro and lemon zest to each bowl.
- Devour.
Nutrition Facts : Calories 428 kcal, Carbohydrate 54 g, Protein 28 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1819 mg, Fiber 8 g, Sugar 26 g, ServingSize 1 serving
TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
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.
MORROCAN CHICKEN AND FRUIT STEW
Steps:
- Preheat the oven to 350 Degrees. Season the chicken with salt and pepper. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Add the Spices. Reduce the heat and simmer uncovered for 15 minutes. Meanwhile, in a Dutch oven or a deep oven proof skillet, heat the oil over medium high heat and and brown the chicken in two Batches, skin side down. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes. Remove the chicken to a plate. Pour off all but 2 2 tbs of the fat, and add the onion and the garlic, and saute over medium heat slightly softened, about 2 minutes. Stir in the tomato paste, and cook for another 2 minutes. Stir in the fruit and broth mixture, scraping to loosen any brown bits that are stuck to the bottom and sides of the dutch oven. Season with salt to taste. Transfer the thighs and their juices to the broth. Return to a simmer, then bake uncovered for 25 minutes. About 10 minutes before the chicken is ready.prepare the couscous according to package instructions. Spoon the stew over the couscous and serve. **notes** You can also try soaking all the dried fruit in brandy (or wine, or scotch, or whatever seems good to you) overnight with the spices.
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SLOW COOKER MOROCCAN CHICKEN STEW | READY SET EAT
From readyseteat.com
Cuisine AfricanCategory Main DishServings 6Total Time 6 hrs 30 mins
- In a small bowl,stir together oil, cumin, cinnamon, coriander, paprika, black pepper, salt and cayenne. In a medium bowl, rub half of the spice paste over the chicken until evenly coated. Set aside.
- Heat skillet over medium-high. Add chicken and cook until browned, about 3 minutes per side. Remove from pan and place on top of carrots and potatoes. Add the onion and garlic to the skillet and cook until the onion is softened, about 3 minutes. Add ginger and cook 1 minute, stirring constantly. Put in the slow cooker and top with dried apricots, raisins and olives.
- Stir together chicken broth and flour. Add broth, tomato paste, lemon juice and the remaining spice paste to the skillet and whisk to scrape up browned bits. Pour sauce over chicken and vegetables in slow cooker.
MOROCCAN CHICKEN STEW - BOWL ME OVER
From bowl-me-over.com
Estimated Reading Time 6 mins
- Chop the chicken pieces into 1 inch cubes and put in the spice mixture. Toss together so the chicken is completely coated. Set aside.
- Prepare the fruit & vegetables, dice the green pepper and onion. Quarter the dried apricots, if using fresh, slice in half - remove the seed and dice, no need to peel them.
BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) | THE ...
From themediterraneandish.com
Calories 374
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
CROCK POT MOROCCAN LAMB AND FRUIT STEW RECIPE | …
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4/5 (2)Total Time 5 hrsServings 6Calories 424 per serving
MOROCCAN STEW WITH CITRUS FRUIT RECIPE | EAT SMARTER USA
From eatsmarter.com
MOROCCAN CHICKEN STEW WITH APRICOTS – DR. DAVID LUDWIG
From drdavidludwig.com
Estimated Reading Time 5 mins
- Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
- Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
EASY MOROCCAN CHICKEN STEW - A COMMUNAL TABLE
From acommunaltable.com
Estimated Reading Time 7 mins
- 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.
- Spread the spice paste all over the chicken thighs. Let marinate at room temperature while you prep the onions.
MOROCCAN CHICKEN STEW (AIP, PALEO, WHOLE30, GLUTEN …
From foodcourage.com
Estimated Reading Time 6 mins
- Heat 1-2 tbsp of oil in a large skillet over medium-high heat. Add the sweet potatoes. Cook for 8-10 minutes.
- Push the sweet potatoes to one side of the pan and add the chicken cubes to the other side of the pan. Cook for about 8 minutes keeping the chicken and sweet potatoes separate but stirring/flipping them occasionally to keep from sticking/burning.
- Once the chicken starts to brown a little bit, start to mix the chicken and potatoes together, then add the cauliflower and mushrooms. Cook for another 3-4 minutes.
- Add in the broth, coconut cream, coconut aminos, and spices. Turn the heat down to medium and simmer for another 12-15 minutes or until sweet potatoes are tender.
MOROCCAN CHICKEN WITH FRUIT AND OLIVE TOPPING RECIPE ...
From myrecipes.com
5/5 (15)Servings 4
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
- Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
MOROCCAN STYLE CHICKEN STEW RECIPE - THE RECIPE …
From therecipe.website
Estimated Reading Time 1 min
- Combine all the ingredients except the chicken thighs and cilantro in a heavy pot or slow cooker, stirring to combine.
- Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.
MOROCCAN CHICKEN STEW RECIPE | MYRECIPES
From myrecipes.com
- Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
- Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4 cup cooking liquid.
- Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and sauté 8 minutes. Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
VEGAN MOROCCAN-STYLE “CHICKEN” STEW | THE VEGAN ATLAS
From theveganatlas.com
- Heat 1 tablespoon of the oil oil in a soup pot. Add the plant-based chick’n or baked tofu and sauté over medium heat until golden brown on most sides. Transfer to a bowl or plate and set aside.
- In the same pot, heat the remaining oil. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water, followed by the sweet potatoes, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then lower the heat. Cover and simmer gently for 15 minutes, or until the vegetables are tender.
- Stir in the chick’n or baked tofu, apricots, and half the parsley. Season with salt and pepper and simmer over very low heat for 5 to 10 minutes longer.
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Author Hayley SuggEstimated Reading Time 4 mins
SLOW-COOKER MOROCCAN CHICKEN STEW | NIGELLA'S …
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