Best Moroccan Boneless Chicken Stew Recipes

Moroccan Chicken Stew with Sweet Potatoes image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 13

1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron, (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)

Steps:

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.
While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

Moroccan Boneless Chicken Stew image

Provided by Happy Hippie

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken breast (cubed)
2 teaspoons salt
1 onion, chopped
4 garlic cloves, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon gingerroot, minced fresh
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 1/2 cups chicken broth
2 tomatoes, chopped
1 cup canned chick-peas, drained
1 zucchini, sliced
1 1/2 tablespoons lemon juice

Steps:

Season chicken with salt.
Brown in a large saucepan over medium heat until almost cooked through.
Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan.
When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
Stir fry for about 1 minute.
Mix in broth and tomatoes.
Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again.
Cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 274.4, Fat 4.9, SaturatedFat 1, Cholesterol 72.6, Sodium 1801.2, Carbohydrate 26.6, Fiber 6.1, Sugar 6.4, Protein 31.3

Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Provided by Food Network

Categories main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

Moroccan Chicken Stew image

Provided by Sharon123

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

Steps:

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
Enjoy!