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May 29, 2016 By eatwhatweeat 5 Comments

Moroccan Chicken Stew

Moroccan Chicken Stew

This Moroccan Chicken Stew is packed full of nothing but goodness.  The ingredient list is a nutritionist’s dream: bone broth, kale, sweet potatoes, tomatoes, chick peas, garlic, and cinnamon to name a few.  It is also extremely

Optional: Get your chicken stock from boiling roasted chicken bones

Optional: Get your chicken stock from boiling roasted chicken bones


economical if you prepare this in the same way as I do, as it’s made from only the carcass of a rotisserie chicken.  You can actually get a lot of meat off of the boiled bones if you don’t mind taking the time to strip them.  Its actually kind of therapeutic to sit there and zone out while sifting through the cooled chicken bits from the stock.  I throw away the bones, skin and cartilage and reserve the broth and the meat that I’ve picked out from the stock.  If you want a meatier stew, save up the carcasses from two chickens (store in the freezer until ready).  I am very hasty when I initially pick the meat off the bones from my rotisserie chicken anyway, because I know that I want to make a delicious soup or stew with the carcass on another day, and the more I leave behind, the better it will be!

The smell of this stew wafting through the house as it cooked was mesmerising.  There is something magical about the smell of spices cooking.  I’ve often been walking down the street and stopped dead in my tracks to keep smelling a curry cooking from an apartment window above.  I think once you start cooking and tasting food this way, it becomes addicting.  I love spices without chili sometimes – because if a dish is really hot, that flavour just seems to take over the experience. Don’t get me wrong, I love spicy heat too, but in

Fragrant and warming.

Fragrant and warming.

moderation and balance. A subtle blend of warming spices can be so comforting and give you a certain cozy kind of feeling, like at Christmas time.

This stew is very warming from the cinnamon.  I was a little heavy with the it here because that is one of the main spices I tend to associate Moroccan food.  Some chopped apricots were thrown in, and as the stew cooked they plumped up to sweet sticky morsels.  I added two types of sweet potato, because I like the contrast of flavour and the fact that the purple sweet potato isn’t as sweet as the gold we are typically used to.  Kale adds a touch of green – both in colour and in making the stew feel clean.

Serve this stew with cous cous or quinoa, or just eaten on its own as a vibrant, chunky soup.

Moroccan Chicken Stew
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Clean, healthy yet warming and complex flavors. This comforting chicken stew will cure your cold and make you feel better about your sins.
Author: Becky | EAT what we EAT
Cuisine: Moroccan
Serves: 8 cups
Ingredients
  • 3 cups chicken broth (with meat picked from the bones)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 1 red capsicum (bell pepper)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seed
  • 1 teaspoon cinnamon
  • ½ teaspoon paprika
  • 1 can of tomatoes
  • 1 can of chickpeas, drained
  • 1 small golden sweet potato, cut into chunks
  • 1 small purple sweet potato, cut into chunks
  • 1 cup kale, chopped
  • ⅓ cup dried apricots, cut into quarters
  • olive oil, salt and pepper
Instructions
  1. In a large stock pot, sweat the onion and carrot until soft.. Add the red pepper, garlic and spices and fry for another couple of minutes.
  2. Add the rest of the ingredients and bring up to a low boil.
  3. Cook for a further 30 minutes. Keep the lid off so that the liquid reduces and thickens slightly.
3.5.3208

 

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Filed Under: Chicken, Mains, One Pan, Soups / Stews

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Comments

  1. life insurance rating says

    June 2, 2016 at 12:03 am

    This is my first time go to see at here and i am in fact happy to read everthing at one place.|
    Reply
  2. Leena says

    June 12, 2016 at 6:20 am

    Bex by chicken broth do you mean chicken stock or something else entirely ? Sorry for asking silly question!
    Reply
    • eatwhatweeat says

      June 13, 2016 at 12:36 pm

      Not at all! I'm so happy you are asking! Could be either... I consider them basically the same thing. I always make my own using up the bones of roast chickens we eat. Seriously let me know any other questions. I'm sorry I am having trouble with my email program so can't send you the apple pie yet. xx
      Reply

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Hey there! I’m Becky.

I create family meals that are fast, fresh and healthy, and most importantly: will have the wow-factor with your crew. These are dishes that are pleasing to adults, yet also kid approved. I believe kids can and should just eat what we eat. Keep offering them lots of variety, don't sweat it when they go through picky phases often (totally normal) - over time they will learn to eat the foods that you eat.

Are you stuck for inspiration on what to cook for dinner? Do you cook one meal for the kids then another for the adults? Do you miss a little bit of the foodie-freedom you had before having kids? Or if you just like good food, then these recipes are for you.

About Me:
I am a UK Masterchef semi-finalist and a lover of farms, animals, travel, fitness and fashion. Originally from the US but lived in London for 15 years and now reside in the countryside 2 hours South of Sydney, Australia with my husband and two little crazy boys. I love travelling and experiencing new cultures. Cooking is my creative outlet. Read More…

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