Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this with couscous or rice.
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste, harissa and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 15 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
- Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
- Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
- If using cooked and chopped rotisserie chicken, simmer 10 minutes to heat through.
Calories: 543kcal | Carbohydrates: 41g | Protein: 51g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 1285mg | Potassium: 1137mg | Fiber: 10g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 4mg