Spicy Moroccan Chicken Stew Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Steps:

• Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.

Steps:

• In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
• Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
• Bring to a gentle boil over medium-high heat.
• Reduce the heat to low.
• Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
• Enjoy!

Steps:

• In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside.
• Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated.
• In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl.
• Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer.
• To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.
• Meanwhile, prepare couscous as label directs.
• To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

Steps:

• In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
• In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
• Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
• Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.