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Spicy Moroccan Chicken Stew
Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
Course
Dinner
Cuisine
Moroccan
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
428
kcal
Author
Kylee Ayotte
Ingredients
2
Tbs
olive oil
1
large
red onion
diced finely
2-3
large
carrots
peeled and diced
5
cloves
garlic
minced
1
Tbs
ground cumin
1
tsp
crushed red pepper
4
cups
chicken stock
15oz
can
chickpeas
drained, rinsed
14oz
can
fire roasted tomatoes
1
lb
chicken breasts or thighs
cut into bit sized pieces
1
cup
cilantro
1 1/2
tsp
lemon zest
Instructions
In a large dutch oven, heat the olive oil over medium heat.
Add the onion and carrots, and season well.
Cook until the carrots begin to soften, around 5 minutes
Add the garlic, cumin and red pepper. Cook for another minute.
Add the stock, chickpeas and tomatoes and mix well.
Remove 2 cups of the mixture, and blend in a food processor or blender.
Return the the puree to the stew, check for seasoning, then bring to a boil.
Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
Ladle into bowls.
Add cilantro and lemon zest to each bowl.
Devour.
Nutrition
Calories:
428
kcal
|
Carbohydrates:
54
g
|
Protein:
28
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
1819
mg
|
Potassium:
580
mg
|
Fiber:
8
g
|
Sugar:
26
g
|
Vitamin A:
8160
IU
|
Vitamin C:
22
mg
|
Calcium:
320
mg
|
Iron:
6.8
mg