My Mom recently handed me a stack of cookbooks that my grandma had rescued for me from my aunt’s garage sale (my family knows that I love to cook). There was a recipe in one for Moroccan Lamb Soup which got me thinking about Moroccan food again, so I decided to put together a simple one-pot meal for those of us who don’t have a good source for lamb (seriously, where do I even buy that?).
Behold, Moroccan Chicken Stew:
I brought the leftovers to work and had to brag to my co-workers about this bowl of sweet, sweet deliciousness. I used chicken thighs, but if you’re a bit more particular about your meat chicken breasts or tenders would also work well in this dish.
I tossed the chicken pieces in a mixture of flour and Moroccan spices then added them a hot dutch oven that had been browning some onions for me. In went some garlic, canned tomatoes, chick peas, and raisins. I wanted to add some green olives, but the husband loathes such things so we went without.
A sprinkling of fresh coriander leaves (also known as cilantro) brought just the right amount of freshness to this warm and hearty stew.
I can’t believe how easy and scrumptious this was, especially because all of the ingredients are totally pantry staples. This dish would also freeze well if you wanted to make a big batch and save some for a rainy day (you know, like mid-June in Portland).
Serve it up with some sweet Moroccan Mint Tea and you’ve got yourself a meal that will transport you straight to Casablanca.
Here’s how I made it:
Makes: 6 Servings
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 Tbsp. flour
- 1 tsp. ground coriander
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1/4 tsp. cinnamon
- 1 1/2 lbs. boneless, skinless chicken thighs (or breasts), cut into 2-inch chunks
- 2 cloves garlic, crushed
- 1 can whole tomatoes (28 oz)
- 1 can (15 oz) garbanzo beans, rinsed and drained
- 1/3 cup raisins
- 1/4 cup pimiento-stuffed olives (optional)
- 1 c. water
- 1/2 c. loosely packed fresh coriander (cilantro) leaves
- In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
- Meanwhile mix flour with coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss chicken with flour mixture to coat evenly.
- Add chicken to Dutch oven and cook 7 minutes or until lightly browned, turning chicken over as needed to prevent sticking. Add garlic and cook 1 minute.
- Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon. Served garnished with cilantro.
Nutrition (per serving):
361 calories, 10 g. fat, 31 g. protein, 38 g. carbs, 9 g. fiber. WW PointsPlus: 9