Moroccan Chicken Stew
This is a beautiful stew that I featured on my site two years ago, but when I went back to find the recipe…I realized I lost it in the switch-over I did several months ago. 🙁 Technology….sometimes it gets the best of me! Well, It is definitely time to get it back on the blog. This stew features wonderful moroccan spices, beautiful apricots and chicken. You’re going to love the aroma that fills your home when this is braising in the oven!
I love this stew – it’s sweet and savory both at the same time. I’ve made this using fresh and dried apricots, it works either way and it’s amazing. I usually serve it with some steamed rice. It’s a complex stew that takes very little effort, yet is healthy and delicious! I’ve been offering mostly 30 minute meals lately but every now and then it’s so nice to start something on the stove and finish it in the oven. Braising is something that just can’t be duplicated in 30 minutes!
Moroccan Chicken Stew
Moroccan Chicken Stew - this healthy stew is both sweet and savory It's a complex stew but takes very little effort and is so delish!
- Spice Rub
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons ginger
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- pinch red pepper flakes
- Stew Ingredients
- 1 1/2 lbs chicken - light meat dark meat - use your favorite!
- 1 can chickpeas drained and rinsed
- 1 14 14 oz. can fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 green pepper chopped
- 1 yellow onion chopped
- 1/2 lb dried apricots or 12 fresh apricots
- 3 cups chicken stock
- 2 tablespoons olive oil
- **optional - cooked rice**
- Preheat oven to 325 degrees
- Measure all of the spice rub ingredients into a 1 gallon zip lock bag, mix well.
- 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.
- Heat a heavy bottom oven proof pan over medium heat. Add 2 tablespoons olive oil and sauté the chicken until it is just browned on all sides, about 5 minutes. Add the pepper and onions and saute for another 4-5 minutes until the vegetables are soft. Next add the chickpeas, canned tomatoes, tomato paste, apricots and chicken stock. Stir to combine and place a tight fitting lid on the casserole dish. Place in the oven and bake for one hour.
- Serve over cooked rice.
What is your favorite soup or stew? I’d love to hear it! Pop me a note and let me know – Soup is Good Food!
Don’t forget to enter our giveaway! There has to be one lucky winner and I’d like it to be YOU! Here’s all the details, the giveaway is open until April 8th – it’s not too late to enter!
This giveaway is a group project, brought to you by the awesome bloggers below. Please be sure to pay them a visit!
homemadehooplah.com | livforcake.com | culinaryginger.com | ourminifamily.com | adishofdailylife.com | bakingbeauty.net | thecompletesavorist.com | lifecurrents.dw2.net | bowl-me-over.com | foodieandwine.com | thebusybaker.ca | cookiedoughandovenmitt.com | numstheword.com | leelalicious.com | myfoodstory.in | healingtomato.com/ | swankyrecipes.com | fearlessdining.com | cookienameddesire.com | thefrontporchgourmet.com | plattertalk.com
This giveaway is open until Friday, April 8th, at 11:59PM PST. The giveaway is only open to residents of the U.S. and Canada. Winner will be chosen randomly and announced in this post. We will email the winner, and if the winner does not respond in 48 hours, a new winner will be chosen. Prize value is $525 PayPay cash (USD).