QUICK MOROCCAN CHICKEN STEW
Quick Moroccan Chicken Stew is a flavorful weeknight meal, packed full of tender chicken and rich spices. Serve it alongside Ginger-Turmeric Rice for complete meal all in one bowl!
Categories Soups
Time 35m
Number Of Ingredients 16
Steps:
- Heat the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat.
- Add the diced chicken thighs to the pot and cook, 5-6 minutes, until chicken is mostly cooked. Transfer chicken to a bowl.
- Lower the temperature to medium, and add the onion, bell peppers, carrot, and garlic to the pot. Saute, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, raisins and cooked chicken; stir well.
- Cover the pot and cook at least 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
- Serve with Ginger-Turmeric Rice and toasted almonds.
Nutrition Facts : Calories 523 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, Sodium 1160 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MOROCCAN TURMERIC CHICKEN STEW
Steps:
- Heat a large pot over high heat with extra virgin olive oil.
- Add carrots, onions and garlic. Sauté 4-5 minutes until tender.
- Place diced chicken in the pot. Sprinkle with salt and pepper. Cook 8 minutes until chicken is almost cooked through. It doesn't have to be done at this point.
- To the pot, add turmeric, coriander, ginger, cinnamon, diced tomatoes with juices and chicken stock.
- Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on a low heat.
- Serve with cooked cauliflower rice, white or brown rice and parsley for garnish.
Nutrition Facts : ServingSize 1 meal, Calories 195 kcal, Carbohydrate 22 g, Protein 18 g, Fat 4 g
HEALTHY TURMERIC CHICKEN STEW
This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.
Provided by Stephanie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 43m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 70.8 mg, Sugar 5.7 g
MOROCCAN CHICKEN STEW
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Provided by Jasmine and Melissa Hemsley
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN STEW WITH GREEN BEANS
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I had found in my local market. Not being that guys that's going to leave you hanging with a rogue jar of "what do I do with that now?" spice blend, this week's "Dinner Rush" is putting it back in action to create a quick and delicious Moroccan inspired stew. The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend - cumin, ginger and turmeric, for instance - are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I've borrowed only a few of those ideas. If you've got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely take this dish to a new level. This stew is a great idea to keep on hand, too, for a "Meatless Monday" inspiration. You can easily swap the chicken stock for veggie stock or water and the shredded chicken for a can of chick peas. Do me a huge favor, though, and don't skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus it's one of my top three favorite herbs, for those curious.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
- Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
- Serve the stew over steamed white rice garnished with cilantro.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 6
Number Of Ingredients 23
Steps:
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
- Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
- Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g
MOROCCAN CHICKEN SMOTHERED IN OLIVES
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.
Provided by Alex Witchel
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
- In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
- Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
- Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.
Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams
MOROCCAN BONELESS CHICKEN STEW
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
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-STYLE CHICKEN STEW
Stay on track with this low-fat supper that's on the table in half an hour
Provided by Jenny White
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.
Nutrition Facts : Calories 309 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
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MOROCCAN CHICKEN STEW - THE ROASTED ROOT
From theroastedroot.net
4.2/5 (13)Total Time 35 minsCuisine MoroccanCalories 567 per serving
- Heat the avocado oil in a cast iron skillet (or heavy bottom pot or Dutch oven) over medium-high heat.
- Carefully place the thighs skin-side down on the hot skillet and cook 3 to 4 minutes, until skin is golden-brown and crispy. Carefully flip the chicken and continue cooking another 3 or 4 minutes. Note: if you have a splatter screen, place it on top of the cast iron skillet to avoid fat from splattering out of the skillet. Transfer chicken to a plate.
- Lower the temperature to medium, and add the onion, bell peppers, carrots, and garlic to the skillet. Sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, and raisins to the skillet and stir well.
ONE POT MOROCCAN-SPICED CHICKEN STEW | AMBITIOUS …
From ambitiouskitchen.com
4.9/5 (60)Calories 343 per servingCategory Chicken, Dairy Free, Dinner
- Add coconut oil to a large dutch oven or pot over medium high heat. Once coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets and diced sweet potato. Cook for 6-8 minutes, stirring frequently, until onion begins to soften.
- Next stir in spices: ground turmeric, cumin, cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave as is and serve with larger chicken pieces (and eat with a fork and knife). I like to shred the chicken but either way this recipe is simply fabulous.
- Next, gently stir in the chopped pistachios, parsley and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!
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