Moroccan Chicken Stew

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large pan.
  • Add the chicken and cook over a medium heat until browned all over.
  • Add the onion, garlic and ginger and cook for another few minutes until softened.
  • Add the harissa and flour and cook for a couple minutes, then add the stock.
  • Bring to a boil and then reduce heat and simmer for 45 minutes.
  • Meanwhile, peel and seed the tomatoes into a sieve, resting on a bowl to catch any juice.
  • Roughly chop the tomato flesh.
  • Add to the bowl with the juice and set aside.
  • When the stew has simmered for 45 minutes, add the squash, chickpeas and tomatoes and their juice to the pot.
  • Cover and bring to a boil, then simmer, stirring occasionally for another 20 minutes or until the squash is tender.
  • Remove and large stalks from the spinach and tear the larger leaves in half.
  • Add to the pan with the lime juice and cook for 2-3 minutes.
  • Season well with salt and pepper.
  • Serve with a nice, crusty bread to mop up the juices.
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