Moroccan Chicken Stew
My family is a big fan of middle eastern-spiced dishes so when I was back home in Chicago for the weekend and my mom asked "what recipe do you want to try?", I said let's try the Moroccan Chicken Stew. It did not disappoint! I think I could have eaten the whole pot if I tried. We doubled the recipe below (original recipe link at bottom) so we could have leftovers, which might have been even better than the night of. We accompanied it with couscous, salad, and some roasted asparagus.
Yields: 6 servings
Active Time: 25 minutes
Total Time: 1 hour 20 minutes
· 1 tbsp EVOO
· 1 yellow onion, finely chopped
· 2 garlic cloves, minced
· 1 tbsp grated ginger
· 3.5 lbs. skinless, boneless chicken thighs, cut into 1 in. pieces
· ½ tsp cinnamon
· ½ tsp ground corianger
· ¼ tsp cardamom (you take the seeds out of the pods)
· ¼ tsp salt
· ¼ tsp turmeric
· ¼ cup tomato paste
· 25 oz. can diced tomatoes
· ½ cup pitted, chopped green olives (I left these out because I’m not an olive fan)
· 1 large sweet potato, cut into 1 in. pieces
· ¾ cup water
· ½ cup Mayo
· ½ cup fresh cilantro (for garnish)
- Heat a large saucepan over medium-high. Add oil, then onion, garlic and ginger. Cook until onion starts to soften, 2 to 4 min. Add chicken and cook until golden-brown, about 2 min per side. Stir in spices, then tomato paste, tomatoes and olives, scraping brown bits from bottom of pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 30 min.
- Add sweet potato and water. Cover and continue cooking until tender, about 20 more min. Stir in mayo, then sprinkle with cilantro.