Moroccan Stew With Chicken And Pearl Onions Recipes

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

MOROCCAN CHICKEN STEW

Moroccan Chicken Stew image

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Provided by Sharon123

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

Steps:

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
Enjoy!

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Chicken Stew

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Chicken Stew

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Chicken Stew

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

MOROCCAN BONELESS CHICKEN STEW

Moroccan Boneless Chicken Stew image

Another gem I discovered on the Allrecipes website. This recipe was submitted by Sarah and Annette. This is their statement regarding this dish. "Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!"

Provided by Happy Hippie

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken breast (cubed)
2 teaspoons salt
1 onion, chopped
4 garlic cloves, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon gingerroot, minced fresh
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 1/2 cups chicken broth
2 tomatoes, chopped
1 cup canned chick-peas, drained
1 zucchini, sliced
1 1/2 tablespoons lemon juice

Steps:

Season chicken with salt.
Brown in a large saucepan over medium heat until almost cooked through.
Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan.
When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
Stir fry for about 1 minute.
Mix in broth and tomatoes.
Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again.
Cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 274.4, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 1801.2, Carbohydrate 26.6, Fiber 6.1, Sugar 6.4, Protein 31.3

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Chicken Stew

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

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