Moroccan Spiced Chicken Stew
I found this recipe online when looking for something soupy to do with boneless chicken thighs. I added a green pepper from some other recipe because I only had a couple of little red potatoes instead of the yukons, and substituted two Ancho chiles for the cayenne pepper (one would have been plenty). I also omitted the garnish (parsley, if you must).
Ingredients
- about 1 lb boneless chicken thighs, plus flour for dredging
- 2 T olive oil
- 2 onions, diced
- 1 bay leaf
- ¾ tsp. turmeric
- ¾ tsp. cumin
- ¾ tsp. paprika
- ¼ tsp. allspice
- ¼ tsp. cinnamon
- ¼ tsp. coriander
- ¼ tsp. pepper
- ¼ tsp. cardamom
- dash clove
- dash nutmeg
- 1-2 chiles
- ½ tsp. salt
- 3 c. chicken stock
- 3-4 carrots, chopped
- 2 potatoes, chopped
- 1 green bell pepper, chopped
Directions
- Dredge thighs and brown in oil in dutch oven. Remove chicken and set aside.
- Brown onions in same pan, then add spices. Saute briefly.
- Add stock and chicken.
- Optionally, simmer 45 minutes. (I skipped this step.)
- Add potatoes and carrots and simmer for 30 minutes.
- Add bell pepper and cook for 10 more minutes.
Serve with crusty bread.
Variants
The green pepper is technically a variant, and the whole thing is a variant of some other recipe involving quince.
I also added a dash of red lentils early on.
