Moroccan chicken stew

Moroccan chicken stew

  • Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal348
fat20g
saturates5g
carbs20g
sugars16g
fibre7g
protein18g
salt0.6g
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Ingredients

Method

  • STEP 1

    In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.

  • STEP 2

    In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.

  • STEP 3

    Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

  • STEP 4

    Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.

  • STEP 5

    If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.

  • STEP 6

    Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

Goes well with

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    Rating: 5 out of 5.23 ratings
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