Moroccan Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Moroccan Chicken Stew calories by ingredient


Introduction

Made in a cast iron dutch over. This is a combination of about 4 different recipes. It came out great! Key - cook slow and take your time. Flavor is not as strong as you would think. Original recipes DID NOT include swiss chard but I had it on hand and would add it again. You could also use Kale or spinach. Made in a cast iron dutch over. This is a combination of about 4 different recipes. It came out great! Key - cook slow and take your time. Flavor is not as strong as you would think. Original recipes DID NOT include swiss chard but I had it on hand and would add it again. You could also use Kale or spinach.
Number of Servings: 1

Ingredients

    3 cups Low sodium chicken broth
    8 boneless, skinless chicken thighs (chopped up into big pieces)
    10 green olives chopped
    1 onion chopped
    1 red bell pepper chopped
    2 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 chopped
    2 cups, cooked chick peas
    4 tbs tumeric
    4 tbs cumin
    4 tbs paprika
    4 tbs fresh minced ginger


Tips

Serve over brown rice or other grain mix or whole grain pasta. You don't need alot.


Directions

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.