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Moroccan Chicken Stew (Carrots, Chickpeas & Dates) Recipe
Ingredients
- 30 mL 2 tbsp. olive oil
- 1 whole chicken cut into 8 pieces
- 1 onion, chopped
- 2 cloves of garlic
- 10 mL 2 tsp. curry powder
- 5 mL 1 tsp. ground cinnamon
- 5 mL 1 tsp. turmeric
- 2 mL 1/4 tsp. cayenne pepper
- 3 carrots, peeled and sliced
- 1/2 cauliflower, cut into florets
- 3 potatoes, cubed
- 15 mL 1 tbsp. maple syrup
- 500 mL 2 cups tomato sauce
- 250 mL 1 cup chicken broth
Toppings :
- 8–12 pitted dates, halved
- 30 mL 2 tbsp. chopped fresh parsley
- 45 mL 3 tbsp. chopped pistachios
| PREP TIME 15m |
COOK TIME 4h |
TOTAL TIME 4h15m |
YIELD 4-6 servings |
|---|
Instructions
- In a non-stick skillet, heat half the oil.
- Sear and brown chicken pieces on both sides.
- Season with salt and pepper and set aside in a slow cooker.
- In the same skillet, heat remaining oil.
- Sweat onion and garlic for 1 minute.
- Add curry powder, cinnamon, turmeric and cayenne pepper.
- Combine.
- Cook for 1 minute to bring out all the flavours of the spices.
- Pour mixture over chicken pieces in the slow cooker.
- Add vegetables and remaining ingredients.
- Combine.
- Season with salt and pepper and cover.
- Cook on high for 4 hours.
- Gently stir in dates and parsley.
- Serve topped with pistachios.
- For a delicious stew, refrain from adding too much liquid (broth or water).
- By cooking slowly at a low heat, the meat and vegetables release their juices into the sauce, so it’s best to add only a little liquid for a thicker and creamier sauce.
A recipe from Iga
2020-06-05
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