Sassy Radish

Morrocan-Inspired Chicken Stew

Ingredients:
- 2 medium-sized onions
- 4 cloves of garlic – crushed
- 2 legs
- 2 thighs
- 1 package chicken gizzards and hearts
- 6 large potatoes cut in half widthwise, then into eights
- 4 large carrots or half a bag of baby carrots – large carrots need to be chopped, the baby ones can stay as they are
- 1 large green pepper – chopped into chunks
- 12 dried apricots
- 12 prunes
- 4 tbsp of pomegranate molasses (more if you require a more intense taste)

- 1 tbsp cumin
- 1 stick cinnamon
- 3 pods of cardamom
- Black pepper
- 8 Curry leaves
- 1 bay leaf
- ¼ tsp allspice
- 1 tbsp salt
- 2 dried hot chili peppers
- Olive oil

  • Crush the garlic and warm it in olive oil in a large non-stick pot (a cast-iron pot is ideal) – the warming of garlic also flavors the oil and prevents the garlic from burning.
  • Place the when the garlic has cooked sufficiently, but not burned, remove it and place the onions into oil.
  • While sautéing the onions, add the spices one by one to create almost a spice rub. All the spices will blend together and create a consistent coating for the chicken.
  • Add the chicken – let it brown on all sides before adding other ingredients.
  • Once the chicken has browned, place the rest of the ingredients inside the pot.
  • Cover the pot and cook on medium heat until enough liquid gathers on the bottom to almost braise the meat.
  • Lower the heat to low and cook for 90 minutes. The longer the slow cooking time, the deeper the flavors will be.
  • ***Makes 6 Servings***


    moroccan chicken stew originally published on sassyradish.com

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