Moroccan Chicken Stew

Contributed by Rita Kowats
Total Time: 55 minutes; Prep Time: 30 minutes	Servings: 6

Rita says:

I found this recipe in The Ultimate Moroccan Cookbook compiled by Slavka Bodic, and believe me, this recipe is the ultimate! It blends sweet, sour, hot and salty in very sophisticated but simple ways. I’ve shared it with SMC friends and my family. Reviews are rave. Try it!

Ingredients:

• 1 large handful flaked almonds, toasted
• 1 T ghee
• 2 red onions, sliced
• 4 garlic cloves, chopped
• 1 thumb-sized piece ginger, finely grated
• 4 chicken thighs, skin on
• 1 t cumin, ground
• 1 t cinnamon, ground
• ½ t smoked sweet paprika
• 2 red peppers, sliced into thin strips
• 1 large lemon, cut into 6 thick slices
• 1 handful green olives, stoned
• 1 c (250 ml) gluten-free chicken stock or bone broth
• 4 pitted dates or dried apricots, chopped
• 1 small pinch of chili powder
• 5 oz (150 grams) green beans, halved
• 1 handful fresh coriander, chopped
• 1 handful fresh parsley, chopped

Directions:

Sauté the onions with ghee in a suitable pan for 8 minutes until soft. Stir in spices, ginger and garlic then sauté for 1 minute. Add the skin-on chicken pieces and cook until golden brown from both the sides. Stir in the olives, stock, dates lemon slices and red peppers. Cover and cook for 40 minutes on a simmer. Add the green beans and cook for 4 minutes. Garnish with almond, parsley, and coriander. Serve.

Substitutions, Options, Meal Suggestions: 

My shopping trip came up short for green beans and lemon so I substituted 4 T bottled lemon juice and 2 zucchini. It worked just fine. I’ve made it twice. The second time only boneless, skinless chicken thighs were available. I missed the taste of bone-in. Next time I will add a wee bit more 🌶. Enjoy!

Recipe category and dietary indicators are provided in the tags listed below:

corn-free, dairy-free, egg-free, gluten-free, peanut-free, soy-free, tree nut-free