Easiest Way to Make Super Quick Homemade Moroccan Chicken Stew

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Award-winning Moroccan Chicken Stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

A one pot meal filled with great and interesting flavors. It’s not thick like a beef stew or gumbo, so it can be served up on a large platter for entertaining dinner guests. I like using whole chicken thighs; it’s cheaper, and produces a juicier taste.

How to Make Award-winning Moroccan Chicken Stew is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. Moroccan Chicken Stew is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Moroccan Chicken Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Chicken Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Moroccan Chicken Stew estimated approx 75 mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Moroccan Chicken Stew using 21 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Moroccan Chicken Stew:

1. 2 Tbsp olive oil
2. 6-8 chicken thighs with skin
3. 1 1/2 cups carrots, peeled, sliced 1/2"
4. 1/2 cup yellow onion, roughly chopped
5. 2 garlic cloves, mashed
6. 1/2 tsp salt
7. 1/2 tsp freshly ground black pepper
8. 1/4 tsp ground cumin
9. 1/4 tsp powdered or fresh ginger
10. 1/2 tsp ground coriander
11. 1/2 tsp ground cinnamon
12. 1 Tbsp tomato paste
13. 1 1/2 cups less-sodium chicken broth
14. 1 cup frozen okra (optional)
15. 1 can chickpeas or garbanzo beans (11 oz.), drained
16. 3/4 cup dried apricots, halved
17. 4 plum tomatoes, halved, seeded, sliced 1/4”
18. 1/4 teaspoon turmeric (optional)
19. 1/2 cup fresh parsley or cilantro, chopped
20. 1/2 cup slivered almonds (optional)
21. 1 bowl prepared cooked rice or couscous (serve 4)

Instructions to make to make Moroccan Chicken Stew

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken to the pot and cook 5 minutes by browning both sides. Place chicken on a plate to the side and remove the skin. [Repeat this step if all the chicken pieces didn’t fit on the bottom of the pot]
2. With a dash more olive oil added to the pot, add carrots and sauté for 3 minutes. Next, add onions and sauté for another 2 minutes. Add garlic and next 6 ingredients and sauté for 30 seconds until fragrant. Add tomato paste and stir this mixture.
3. Stir in broth and continue to heat by scraping the bottom of the pan to loosen the browned bits on the bottom. Return chicken to the pot and cover. Reduce the heat to a simmer and cook for 30 minutes.
4. Add okra (optional), chickpeas, and apricots to the pot and cover. Raise heat to low-medium and cook for 20 minutes. [The okra and apricots will help to thicken the broth slightly]
5. Lower the heat to a simmer and add the tomatoes and turmeric (optional) and cook for another 15 minutes until tomatoes are softened.
6. Serve on a platter with a bed of rice, topped with parsley or cilantro, and almonds (optional). Or, serve in a large bowl with rice or couscous to the side.

While that is in no way the end all be guide to cooking quick and easy lunches it's great food for thought. The expectation is that this will get your own creative juices flowing so you can prepare wonderful lunches for the family without needing to perform too terribly much heavy cooking from the practice.

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