Description
Moroccan Chicken Stew
Ingredients
1 lb chicken breasts or thighs, cubed
1 large potato, diced
2 carrots, sliced
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1/2 cup chicken broth
2 garlic cloves, minced
1 small onion, chopped
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cinnamon
Salt and pepper to taste
Cooked rice for serving
Green onions for garnish
Directions
Prepare Ingredients:
Cube the chicken, dice the potato, and slice the carrots. Chop the onion and mince the garlic.
Sauté:
Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned, about 5–6 minutes. Remove and set aside.
Cook the Aromatics:
In the same pot, sauté onion and garlic until softened. Add cumin, paprika, turmeric, and cinnamon, cooking for 1 minute until fragrant.
Build the Stew:
Stir in diced potatoes, carrots, chickpeas, and tomatoes. Return the chicken to the pot and pour in the chicken broth. Season with salt and pepper.
Simmer:
Cover and simmer on low heat for 25–30 minutes, stirring occasionally, until the vegetables are tender and flavors meld together.
Serve:
Serve the stew over a bed of fluffy rice and garnish with chopped green onions.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~300 kcal per serving
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