Moroccan Chicken Stew
|2 tspolive oil|
|12 eachicken thighs; boneless skinless|
|salt & pepper; to taste|
|1 cuponion; chopped|
|3 clovesgarlic; chopped|
|1 1/2 tspcurrey; powder|
|1 1/2 tspcumin; ground|
|1 tspCinnamon; ground|
|1 eabutternut squash; peeled, seeded, cubed|
|2 earusset potatoes; peeled cubed|
|2 eaturnips; peeled cubed|
|1 cupchicken broth low sodium|
|2 cupchopped tomatoes canned|
|2 tblfresh cilantro; chopped|
Moroccan Chicken Stew Preparation
In a large soup pot or dutch oven, heat 1 tsp of oil over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, about 4 minutes per side, and transfer to a platter.
Turn the heat to medium and heat the remaining oil in the same pot. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add the curry pwder, cumin and cinnamon, and cook, stirring frequently for 1 minute.
Add the chicken, squash, potatoes, turnips, chicken broth and tomatoes and simmer until the chicken is tender, about 25 minutes. SEason with salt and pepper ans psrinkle with cilantro. Serve in warm soup bowls.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Moroccan Chicken Stew Reviews
Delicious! I added prunes and zucchini.
3 weeks, 12 hours, 18 minutes ago
This was amazing! I had to substitute some of the veggies, it was still delicious.
1 years, 1 months, 3 weeks, 1 days, 15 hours, 21 minutes ago
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven