Moroccan chicken stew
Ingredients
- large handful flaked almonds
- 1 tbsp ghee
- 2 red onions
- 4 garlic cloves
- thumb-sized piece ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ smoked sweet paprika
- 4 chicken thighs
- 2 red peppers
- 1 large lemon
- handful green olives
- 250ml gluten-free chicken stock or bone broth
- 4 pitted dates or dried apricots, chopped
- a small pinch of chilli powder or 1 fresh red chilli, chopped
- 150g green beans
- handful fresh coriander
- handful fresh parsley
Instructions
- 1
In a large, dry pan, gently toast the almonds for 2 mins until golden – don't take your eyes off them, as they burn easily – then set aside.
2 min - 2
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
8 min - 3
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- 4
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
40 min - 5
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- 6
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
4 min
Nutrition
Per serving (based on 4 servings)
