Recipe: Rockin’ Moroccan Chicken Stew with Couscous
This is my first “illustrated” recipe!
The steps for making this Moroccan Chicken Stew are not complicated, but I thought it would be fun to show you the instructions along the way — you know, the whole picture is worth 1000 words thing.
This dish is a variation of my Moroccan Lamb Stew, subbing chicken thighs, because some people just don’t, or won’t, do lamb.
(makes about 4 quarts)
1T Olive oil
2 lbs boneless, skinless chicken thighs (all visible fat removed)
1 large yellow onion, medium diced
1 red bell pepper, seeded, medium diced
3 cloves garlic, finely diced
1T Rockin’ Moroccan spice blend
1/4 tsp cayenne pepper
1/2 tsp sea salt
4 large carrots, in bite sized pieces
4 medium zucchini, in 1/4″ rounds
1 19oz can chickpeas, with liquid
1 35 oz whole, peeled tomatoes, with liquid (break up the tomatoes before using)
4 cups chicken broth or stock
couscous* (see below)
Remove the chicken and set aside.
Add the remaining ingredients except the couscous.
Once the stew begins to bubble, cover and reduce heat to low. Let cook for 30 minutes or longer, until the chicken pulls apart easily.
Pull apart the chicken into bite sized pieces, taking care to remove all traces of skin and fat. It is time-consuming but well worth the trouble.
Return the chicken to the pot.
Taste for seasoning. You may want to add more spice blend, cayenne or sea salt according to your tastes.
* Re: the couscous, there are 2 ways to do this. You can add 1/2 cup directly into the stew, and let it cook in the stew. Or, you can separately prepare couscous and serve the stew over it. In this photo, the couscous is mixed directly into the stew.