This AIP/ Paleo cream of chicken soup is packed with veggies and broth and the…
Moroccan Chicken Stew
This Moroccan Chicken Stew (or tagine) is the perfect 1 pot, comfort food meal for your family, combining the sweetness of apricots and the tangy of lemon in a spicy sauce. YUM! Pair it with some cauliflower rice (or cauliflower cous cous), and top with some fresh herbs for a full Moroccan dinner that your whole family will love and enjoy over and over again.
After finishing up my ebook (My Paleo AIP Indian Adventure), the first thing I wanted to do was make something that wasn’t Indian. I mean I LOVE Indian food, but we had been eating it almost every meal for 3 months straight. It was getting to the point that if I left the apartment in the middle of the day and came back home I was assaulted with the smells of garlic and ginger and turmeric (which happen to be three of my favorite seasonings) and it seemed like the smell would never leave our home.
But, the funny thing is that when you’ve been cooking with the same ingredients for months on end, it’s second nature and you tend to reach for them without even thinking. Put down the turmeric Bethany. You can do it. Choose new spices.
So, one day last week I pulled a pack of chicken out of the freezer and kept staring at it for inspiration. I opened the fridge and checked the veggies. I looked around the kitchen. And then, without knowing what I was doing I found myself chopping onions and garlic and adding them to a hot pan with cinnamon and cloves and ginger…. hmmm…. what was this dish going to be?
It seemed like it may be a curry, but coconut wasn’t in my mind. That’s when I saw then lemon. And lemon made me think of olives and olives brought me to dried fruit and before I knew what was happening, a full fledged moroccan chicken tagine (or stew) was shaping up before my eyes. I had managed to steer clear of Indian food. My brain was moving west across the middle east for the slow cooked, sweet and savory flavors of a tagine.
Hope you enjoy this chicken stew as much as we did!
It’s time for Moroccan Chicken Stew:
- 2 TBSP olive oil
- 1 large red onion
- 4 cloves garlic
- 1 cinnamon stick
- 1 TBSP ginger powder
- 1 tsp turmeric powder
- pinch of saffron
- ⅛ tsp mace powder
- ¼ tsp cinnamon powder
- 6 cloves
- 1 bay leaf
- 1 pound of chicken - cut into bite sized pieces
- ¾ tsp pink salt
- 2 cups slices mushrooms
- 1 cup of water
- 4 large carrots - cut into bite sized chunks
- ½ lemon sliced - seeds removed)
- 12 green olives
- 8 dried apricots - quartered
- ¼ cup raisins
- 1 cup of frozen spinach
- heat 2 TBSP olive oil in a deep skillet (cast iron works great here) over a medium heat
- slice 1 large onion and finally chop 4 cloves garlic and add them to the pot and allow to sauté for 3-4 minutes
- add cinnamon stick, cloves, ginger, turmeric, saffron, mace, bay leaf and powdered cinnamon and allow to continue cooking for 4-5 minutes
- add chicken (that you've cut into 1 inch pieces), sliced mushrooms and salt and cook until chicken is brown on all sides and well coated with the spices
- add remaining ingredients - water, carrots, lemon, olives, apricots, raisins and spinach and reduce heat to low
- cover loosely and allow to simmer for 25-30 minutes - add more water if it cooks off
- serve with cauliflower rice/ cous cous
If you’re looking for some other chicken recipes, here are a few you might want to try:
- Chicken Marbella
- Mediterranean Chicken Livers with Olives and Apricots
- Brakenhurst Style Chicken Curry
- BBQ Chicken Legs with Kiwi Slaw
- Cream of Chicken and Veggie Soup
- Quick Orange Chicken