Moroccan Chicken Stew
Quick and easy Moroccan Chicken Stew with ginger turmeric aromatic rice is a healthy filling dinner. This warmly-spiced stew is mild and comforting for a healthy cozy meal.
Servings: 4 servings
Calories: 567kcal
Ingredients
- 1 Tbsp avocado oil
- 1 1/2 lbs bone-in skin-on chicken thighs
- 1/2 yellow onion finely chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 large carrot peeled and chopped
- 3 cloves garlic minced
- 1 (15-oz) can tomato sauce, no salt added if possible
- 2 Tbsp honey or pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt to taste
- 1/2 cup raisins
- 1/3 cup pine nuts toasted, for serving
Instructions
- Heat the avocado oil in a cast iron skillet (or heavy bottom pot or Dutch oven) over medium-high heat.
- Carefully place the thighs skin-side down on the hot skillet and cook 3 to 4 minutes, until skin is golden-brown and crispy. Carefully flip the chicken and continue cooking another 3 or 4 minutes. Note: if you have a splatter screen, place it on top of the cast iron skillet to avoid fat from splattering out of the skillet. Transfer chicken to a plate.
- Lower the temperature to medium, and add the onion, bell peppers, carrots, and garlic to the skillet. Sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
- Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, and raisins to the skillet and stir well.
- Place the chicken pieces back in the skillet, submerging them in sauce. Cover the skillet and cook 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
- Serve Moroccan Chicken Stew with Ginger-Turmeric Aromatic Rice and toasted pine nuts.
Nutrition
Serving: 1of 4 | Calories: 567kcal | Carbohydrates: 41g | Protein: 32g | Fat: 30g | Fiber: 6g | Sugar: 27g