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Moroccan Chicken Stew


1. In an enormous, dry container, tenderly toast the almonds for 2 mins until brilliant – don’t take your eyes off them, as they consume effectively – at that point put in a safe spot.

2. In a similar dish, heat the ghee and delicately cook the onions for 8 mins until mollified. Include the garlic, ginger and flavors, and fry for 1 min more.

3. Include the chicken thighs, skin-side down, and cook until the skin is brilliant and fresh, at that point turn and cook to gently brilliant on the tissue side.

4. Include the red peppers, lemon cuts, olives, stock or bone juices and dates or apricots (and bean stew, if utilizing). Stew with the cover on for around 40 mins until the chicken is cooked through.

5. On the off chance that you discover the sauce is excessively watery, remove the cover and leave it to decrease a bit. In the event that the sauce is excessively thick, include a couple of more tbsps of water.

6. Include the green beans for the last 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

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