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Moroccan Chicken Stew Recipe

This chicken stew recipe is Moroccan inspired and is packed with wonderful spices to bring out the flavor of the chicken and vegetables. The chickpeas add to the Moroccan flavor and the whole chicken stew recipe is very simple to cook. When you are working with ingredients like tomato puree, oregano, lemon juice, cayenne, paprika, turmeric, ginger, and cumin, you can expect to get a flavorful dish that will not disappoint anyone at the table. This dish also packs a wonderful nutritional boost for you and your guests.

It is very interesting to see how chicken stew recipes differ around the world. This chicken stew relies on an assortment of finely balanced spices and flavors, all of which fit together perfectly. Jump in and try some of these unusual spices. You will wonder why you waited so long to try Moroccan food. If you like chicken recipes with a lot of flavor, you will really like this Moroccan chicken stew recipe. It really awakens your palate as all the vegetables and meat deliver the spicy flavor in this recipe.

You can serve this chicken stew with rice or potatoes. The recipe itself really does not take long to cook and the spices really permeate the meat. This makes an excellent dinner for the family or for friends. Go out on a limb and give it a try. You may find that you really like this cuisine and will feel inspired to try more Moroccan recipes.

Spicy Moroccan Chicken Stew

Ingredients -

1 ¼ lb skinless, boneless chicken breast fillets, cubed
1 tablespoon salt
1 onion, chopped
½ teaspoon dried oregano
12 fl oz chicken bouillon
9 oz passata (Tomato purée)
½ teaspoon paprika
½ tin chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
Knob root ginger, minced
¾ teaspoon ground cumin

Preparation:

Season the chicken with the salt and brown it in a large pan over a medium heat until it is almost cooked through.

Set the chicken aside. Sauté the garlic, carrots, onion, and celery.

When tender, stir in the paprika, oregano, ginger, cumin, turmeric, and cayenne pepper.

Stir-fry for a minute then add the passata and bouillon.

Return the chicken to the pan, turn the heat down to low and simmer for 10 minutes.

Add the zucchini and chickpeas, cover the pan, and cook for 15 minutes more or until the zucchini is tender.

Stir in the lemon juice.

(Serves 4)



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