Best 2 Moroccan Stewed Chicken Recipes
Embark on a culinary journey to Morocco with this tantalizing stewed chicken recipe. Succulent chicken pieces are braised in a flavorful sauce brimming with aromatic spices, dried fruits, and tender vegetables. Experience the harmonious blend of sweet and savory flavors as the chicken absorbs the richness of caramelized onions, plump raisins, and sweet carrots. Savory notes of ginger, garlic, and cumin dance on your palate, while a hint of cinnamon and saffron adds a touch of warmth and depth. This delectable dish is not only a feast for the taste buds but also a visual delight, thanks to the vibrant hues of the ingredients. Accompaniments like couscous, rice, or warm pita bread complete the meal, allowing you to soak up every drop of the flavorful sauce. Indulge in this authentic Moroccan stewed chicken and transport your senses to the bustling souks and vibrant streets of Morocco.
Here are our top 2 tried and tested recipes!
MOROCCAN STEWED CHICKEN
I got this recipe from my husbands Mens Health Magazine. I made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for. By making these changes I was able to get the fat down from over 16 grams to a little over 5, and cut the calories by more than half! This went together quickly and was very delicious. The house smells heavenly while this is cooking! (This could easily be made vegetarian by omitting the chicken.)Would make an impressive dinner for guests with very little effort!
Provided by DbKnadler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan. Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally.
- When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan).
- Season to taste with more salt and pepper and sprinkle with cilantro.
- Serve with steamed rice, or couscous.
ONE-PAN MOROCCAN STEWED CHICKEN
My husband came across this recipe in Men's Health magazine and asked me to make this. We just had this tonight for the first time, and we loved it! We appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! It has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of Indian/Moroccan food. I also loved that this was ready in under 30 minutes. Yummylicious!
Provided by Helping Hands
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saute pan or electric skillet.
- Sprinkle chicken thighs with salt and pepper.
- Place thighs in pan and brown on each side (2-3 minutes per side).
- Add the zucchini, stir and saute, until tender and lightly browned.
- Add the garbanzo beans (drained), diced tomatoes, and chicken broth.
- Sprinkle all with cumin, cayenne, and cinnamon.
- Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
- Season with salt and pepper.
- Sprinkle with cilantro.
- Serve with whole grain rice or cooked couscous.
- NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.
Tips:
- Use bone-in, skin-on chicken thighs for the best flavor. If you prefer, you can use boneless, skinless chicken thighs, but they will be less flavorful.
- Sear the chicken in a large pot or Dutch oven over medium heat until browned on all sides. This will help to lock in the flavor and give the chicken a nice color.
- Add the onion, garlic, ginger, and spices to the pot and cook until the onion is softened and translucent. This will help to create a flavorful base for the stew.
- Stir in the tomatoes, chicken broth, and raisins. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
- Serve the stew over rice or couscous, garnished with fresh cilantro or parsley.
Conclusion:
Moroccan stewed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, vegetables, and spices creates a flavorful and satisfying stew that is sure to please everyone at the table. This recipe is also a great way to use up leftover chicken. Simply shred the chicken and add it to the stew. You can also add other vegetables to the stew, such as carrots, potatoes, or zucchini.
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