The theme for Monday posts in January is Stew.
I love stew.
It’s easy to make and easy to make enough for more than 1 meal.
The meat, vegetables, and flavors can vary according to taste and mood.
Stew is, by definition, (WiKi): a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients….
The herbs and spices can be anything you like.
Click here to Pin Moroccan Chicken StewPrint
Moroccan Chicken Stew
This is delicious served as is or with traditional flatbread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- 2 chicken breasts, (12oz, 360gr) cut into 2″ (4cm) piece
- 1 large onion, halved, then sliced
- 1 medium green pepper, cut into sticks
- 2 medium carrots, cut into sticks
- 1 medium potato, cut into chunks
- 1 medium sweet potato, cut into chunks
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tbs minced ginger
- 3 cloves garlic, minced
- 1/3 cup green olives
- 1/3 cup almonds
- 1 tbs olive oil
- 1 cup chicken broth
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- Heat oil in large saucepan over medium-high heat.
- Add paprika, cumin, onion, pepper, carrot and sauté until onion is tender, about 7 minutes.
- Add garlic, ginger, chicken and lightly brown.
- Add chicken broth, potatoes, cover and simmer until vegetables are done, 25 – 30 minutes. Pierce vegetables with a fork or sharp knife to check.
- Uncover, increase heat and add cornstarch mixture, stirring until sauce is thickened.
- Stir in olives, almonds and serve.
Use 1 more potato in place of the sweet potato.
- Serving Size: 1/2 recipe
- Calories: 660
- Sugar: 13.2 g
- Sodium: 805.7 mg
- Fat: 26.7 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.9 g
- Fiber: 12.8 g
- Protein: 49.5 g
- Cholesterol: 126.6 mg
Keywords: stew, chicken stew, moroccan
Check out last week’s Beef Stew