Curry Recipes

Moroccan Chicken Stew

Moroccan Chicken Stew


A beautiful, 'all in one pot' meal with a mild spicy flavour. Serve with couscous and fresh baked bread.

Moroccan Chicken Stew Recipe

INGREDIENTS:

  • 400 - 500 grams chicken, skinned and cut into chunks
  • 1 large white onion, chopped
  • 3 - 4 cloves garlic
  • 2 tsp (10 ml) paprika
  • 2 tsp (10 ml) coriander seeds
  • 8 whole cloves
  • 1 tsp (5 ml) cumin seeds
  • 2" (5 cm) chunk of root ginger, minced
  • 1/4 cup (60ml) olive oil
  • 10 fl.oz (300ml) chicken stock
  • 28 oz (796ml) can plum tomatoes, including juice
  • 1 red pepper, chopped
  • 2 carrots, sliced thinly
  • 4 white potatoes, peeled and cut into chunks
  • 1 cup (250ml) frozen peas
  • salt and pepper to taste
  • parsley to garnish

    • METHOD:

    Using a mortar and pestle, grind together the garlic, paprika, coriander, cumin and cloves to a paste.

    Add the minced ginger and grind.

    Sauté onions in olive oil, add spice paste and add the chicken pieces after a couple of minutes.

    Turn frequently to ensure chicken is coated with spices and is browning evenly.

    Add a little chicken stock if mixture is cooking too dry - continue cooking until onions are translucent and chicken is lightly browned.

    Add red pepper and carrots, followed by remaining chicken stock and canned tomatoes with their juice.

    Stir well and finally add potatoes.

    Season with salt and pepper.

    Bring to a boil and then simmer for about one hour, stirring occasionally.

    Remove lid and simmer to ensure the sauce thickens.

    Add the frozen peas and simmer for an additional fifteen minutes.

     

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