Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Winter II: Week 3, Day 3
Moroccan Chicken Stew
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
This is a simple stew with the flavors of North Africa.... 15 minutes to get together, then 30 to simmer.
Moroccan Chicken Stew
Total time: 45 minutes
This is a simple tagine, or stew with the flavors of a North African souk. Add harissa or other hot sauce to taste. If you can't find a small - medium sweet potato, skip the white potato and use 1 large sweet potato.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 medium onion
- 1/2 green bell pepper
- 1 medium potato
- 1 medium sweet potato
- 1 medium carrot
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1 1/2 tbs minced ginger
- 3 cloves garlic
- 1/3 cup green olives
- 1/3 cup almonds
- 1 tbs olive oil
- 1 cup (8oz, 240ml) chicken broth
- 2 tsp cornstarch (maizena) dissolved in 2 tbs water
Instructions:
- Cut chicken into 2" (4cm) pieces.
- Slice onion.
- Cut carrot and pepper into sticks.
- Mince garlic and ginger.
- Cut white and sweet potato into large chunks.
- Heat oil in large saucepan over medium-high heat. Add paprika, cumin, cinnamon, onion, pepper, carrot and sauté until onion is tender, about 7 minutes.
- Add garlic, ginger, chicken and lightly brown.
- Add chicken stock, both potatoes, cover and simmer until vegetables are done, 25 - 30 minutes. Pierce vegetables with a fork or sharp knife to check.
- Dissolve cornstarch in water.
- Uncover saucepan, increase heat and add cornstarch, stirring until sauce is thickened.
- Stir in olives, almonds and serve.
Cooking schedule: 45 minutes |
Cut chicken |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
