Moroccan Chicken Stew

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Moroccan Chicken Stew

Serves 8

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 bayleaves

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.

 

 

 

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