Moroccan Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cups Low sodium chicken broth8 boneless, skinless chicken thighs (chopped up into big pieces)10 green olives chopped1 onion chopped1 red bell pepper chopped2 big bunches of swiss chard. Use the stalks as you would celery - sliced up so they cook well with onion. Then slice up the leaves very thin and chop in half.10 dried apricots chopped2 cups, cooked chick peas4 tbs tumeric4 tbs cumin4 tbs paprika4 tbs fresh minced ginger
In the cast iron dutch oven - put a glazing of olive oil in. Then put the thighs in and let them cook on both sides for about 5 minutes. Remove. Add 1/4 cup of chicken broth and scrape up the brown bits. Add chopped onion, swiss chard stalks, red bell pepper and let them get soft. Add all the spices including the ginger and let them mingle. Add about a cup more of the chicken broth as you need, so the ingredients don't stick, but also don't begin to steam. Add the olives, and apricots,and chick peas and mix them all together and let cook 5-10 minutes. Now add the chicken thighs back and add the rest of the chicken broth. Mix all together and bring to a good simmer. Now add the chopped swiss chard leaves on top - cover the pan for about 4 minutes until the leaves are wilted and then mix them all in. Then let the whole lot simmer away for about 1/2 hour. The dish is better the next day for sure. If you can wait that long! The smell in your kitchen will make you dreamy!
Serving Size: 9-10 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BARTLES128.
Serving Size: 9-10 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BARTLES128.
Nutritional Info Amount Per Serving
- Calories: 2,115.0
- Total Fat: 50.8 g
- Cholesterol: 458.2 mg
- Sodium: 3,755.4 mg
- Total Carbs: 258.7 g
- Dietary Fiber: 77.1 g
- Protein: 180.5 g
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