Description
Discover the secret to a mouthwatering Moroccan Chicken Stew that’s ready in just 30 minutes! Bursting with fragrant spices and tender chicken, this professional-level recipe is a must-try for cozy, comforting meals.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon ground cinnamon
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper (or to taste)
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1 cup diced carrots
– 1 cup diced potatoes
– 1/2 cup green peas
– 2 tablespoons chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chicken and cook for 3-4 minutes, until lightly browned. Remove the chicken from the pot and set aside.
3. Add the onion to the pot and sauté for 5 minutes, until translucent.
4. Stir in the garlic, cumin, cinnamon, paprika, ginger, and cayenne pepper. Cook for 1 minute, until fragrant.
5. Add the diced tomatoes, chicken broth, carrots, and potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
6. Return the cooked chicken to the pot and stir in the green peas. Simmer for an additional 5 minutes, until the chicken is cooked through.
7. Remove from heat and stir in the chopped cilantro. Season with salt and pepper to taste.
8. Serve the Moroccan Chicken Stew hot, with crusty bread on the side.
Notes
For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pot during the last 5 minutes of simmering.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Moroccan