Moroccan Chicken Stew

Moroccan Chicken Stew


346 people made this

About this recipe: A great weeknight dish with chicken, chickpeas, vegetables and spices.

Sarah and Annette

Serves: 4 

  • 600g skinless, boneless chicken breast fillets, cut into small pieces
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 4cm knob fresh ginger, peeled and finely grated
  • 1/2 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 375ml (1 1/2 cups) chicken stock
  • 280g crushed tomatoes
  • 200g canned chick peas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  2. Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and crushed tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  3. Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.

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