Moroccan Chicken Stew
1tbsp grapeseed or canola oil
1 medium onion, minced
4 cloves garlic, minced
1/2 cup sweet white wine
1tbsp balsamic vinegar
1tsp of the following: turmeric, ground cumin, ground coriander
1 cinnamon stick
8-10 pearl onions
1 1/2 cups chicken broth
2 boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
2 tsp of cornstarch or Tapioca starch
2tsp cold water
1 1/2 cups dried apricots
1 1/2 cups Kalamata olives
1 15oz can garbanzo beans
1 cup raw cashew nuts
2tsp sea salt
1tsp agave nectar
1/2tsp ground pepper
Heat the oil and fry off the onions.
Add the spices and fry for a minute on a low heat.
Add the pearl onions and fry gently for another minute
Add the chicken, the broth and the bayleaves.
Remove pan and transfer to slow cooker and turn onto a high heat.
Mix the tapioca/cornstarch with the water in a cup and mix into the stew.
Cook on high for 1/2 hour and then turn down heat to medium (for 4- 6 hours). If it’s a bit longer, it’ll be fine – so don’t rush back from work.
Half and hour before eating, add the apricots, olives, cashew nuts and stir in the agave and seasoning.