MOROCCAN CHICKEN STEW

MOROCCAN CHICKEN STEW image

Yield 6

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
4 skin-on, bone-in split chicken breast (about 1 1/2 pounds)
1/2 tsp kosher salt
1 tsp black pepper
1 fennel bulb, cored & thinly sliced
1 tsp grated ginger
2 garlic cloves, minced
3 Tbsp Moroccan seasoning
1 cup pitted green olives
1 can no salt added chickpeas
2 1/2 cups low sodium chicken broth
1 Tbsp lemon zest
2 Tbsp roasted, salted pumpkin seeds

Steps:

1. Heat oil in a Dutch oven over high heat. Season chicken with salt & pepper, and add to Dutch oven skin side down. Brown, about 5 minutes each side, transfer to plate, cover with aluminum foil. 2. Lower heat to medium and add fennel, ginger, and garlic to same pot. Cook until soft, about 5 minutes, stirring occasionally. Add Moroccan seasoning, olives, chickpeas, chicken with any juices that have accumulated, broth and lemon zest. Cover and simmer over low heat 45 minutes. 3. Serve with couscous and garnish chicken stew with pumpkin seeds if desired.

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