MOROCCAN CHICKEN STEW

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I’m obsessed with my 360 Cookware slow cooker now that it’s getting a bit chilly. It’s the most user-friendly model I’ve ever tried (and I’ve tested a few,) – I think it’s because it’s easy to start it off on the stove top and transfer to the base. It also works better period – I won’t go into it here – but if you want to find out about the technology of these pans- check it out.

Anyway, with Halloween coming up, I wanted to try out a really tasty stew that I could have bubbling away sending a delicious aroma throughout my home. Halloween night, we’ll probably go to a friend’s pot luck party where there’s tons of chili and cornbread, but this might be a good variation for those who prefer chicken.

After the chicken has slow-cooked for hours – it fall apart, much like pulled pork, into the rich, unctuous stew of bright orange apricots and crunchy cashews. The sweet of the fruit pairs beautifully with the salty olives. It’s perfect served with either quinoa, cous cous or brown rice and I like to serve it with a simple dark green leaf salad – I prepared a spinach and arugula salad with a balsamic fig dressing.

Although there’s a lot of ingredients in the recipe, once gathered, it’s really quick and easy to prepare – 15 minutes tops.

This recipe of for 8 so if there’s fewer of you, it freezes really well.

 

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 white wine and stir until it evaporates.

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 , balsamic vinegar, and seasoning.

 

 

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2 thoughts on “MOROCCAN CHICKEN STEW

  1. Im making the morocaan stew and wondered where you add the sweet white wine. There is no mention of it in the directions, only the ingredient list.

    • Hi Deanna
      Have corrected recipes to show where you add the white wine. Thank Goodness for you girls keeping me on my toes. This stew is so well worth making – I made it again last night and wowed everyone!

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