Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add one finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and slightly browned.
- Stir in 3 cloves of minced garlic along with 1 teaspoon each of ground cumin, ground coriander, ground ginger, and ground cinnamon. Cook for another 1-2 minutes until fragrant.
- Increase the heat to medium-high and add 4 bone-in, skinless chicken thighs to the pot. Season with salt and black pepper, and sear for 4-5 minutes on each side.
- Introduce a can of diced tomatoes and 2 cups of chicken broth to the pot, scraping up any browned bits. Then add one can of drained chickpeas and 1 cup of chopped dried apricots.
- Once boiling, reduce the heat to low, cover, and let the stew simmer for 30-40 minutes.
- Stir in 1/2 cup of sliced green olives and taste for seasoning, adjusting with more salt and pepper as needed. Let it cook uncovered for another 5 minutes.
- Scoop the Moroccan Chicken Stew over fluffy couscous or rice on each plate, and garnish with fresh cilantro or parsley.
Nutrition
Notes
Leftovers can be stored in the fridge for three days or frozen for up to three months. Reheat by adding a splash of broth to maintain moisture.