The BBC Good Food logo
Moroccan chicken stew

Moroccan chicken stew

By
Rating: 4 out of 5.34 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.34 ratings
Advertisement
Advertisement
Advertisement

Sponsored content