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In a large bowl, combine the Arrowroot/cornstarch with all the spices and salt and pepper. Whisk them together really well.
Garnish with sliced almonds and fresh cilantro and enjoy while hot.
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Flavorful Moroccan Chicken Stew
Moroccan Chicken Stew is a level above wherever serious flavor is concerned!
SO SO much flavor happening here!
Lots of complimentary spices all come together in a simple tomato-based stew with chickpeas to create an ultra-satisfying and cozy meal.
Definitely double up this recipe so you have some for lunches for a few days.
Stays great in the fridge for up to 4 days and reheats very well.
4 servings
Ingredients:
-
2 Tbsps Arrowroot powder or cornstarch
-
2 Tbsps smoked paprika
-
1 Tbsp cumin
-
2 tsps ground cinnamon
-
1 tsp ground cloves
-
1 tsp ground ginger
-
1 tsp garlic powder
-
sea salt and ground pepper, to taste, about 1 teaspoon each
-
2 Tbsps avocado oil or extra-virgin olive oil
-
1 – 1/2 lbs boneless, skinless chicken thighs or breast, cut into 3-4 inch pieces
-
6 large carrots, sliced into half-moons
-
1x15oz can diced tomatoes with juices
-
1x15oz can chickpeas, drained and rinsed well
-
a handful of sliced almonds
-
a handful of fresh cilantro leaves
Instructions:
In a large bowl, combine the Arrowroot/cornstarch with all the spices and salt and pepper. Whisk them together really well.
Add in your chicken pieces and toss to evenly coat with all of the spices.
Heat the oil in a large Dutch oven or stockpot over medium-high heat.
Add the chicken and cook until it starts to become nicely brown, stirring occasionally.
Add the carrots, diced tomatoes, and chickpeas then bring your stew to a boil.
Reduce the heat and simmer for 15 minutes covered, or until the chicken is fully cooked through and tender.
Garnish with sliced almonds and fresh cilantro and enjoy while hot.
❤️Rachel
Ingredients
- 2 Tbsps Arrowroot powder or cornstarch
- 2 Tbsps smoked paprika
- 1 Tbsp cumin
- 2 tsps ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp garlic powder
- sea salt and ground pepper, to taste, about 1 teaspoon each
- 2 Tbsps avocado oil or extra-virgin olive oil
- 1 - 1/2 lbs boneless, skinless chicken thighs or breast, cut into 3-4 inch pieces
- 6 large carrots, sliced into half-moons
- 1x15oz can diced tomatoes with juices
- 1x15oz can chickpeas, drained and rinsed well
- a handful of sliced almonds
- a handful of fresh cilantro leaves
Instructions
- In a large bowl, combine the Arrowroot/cornstarch with all the spices and salt and pepper. Whisk them together really well.
- Add in your chicken pieces and toss to evenly coat with all of the spices.
- Heat the oil in a large Dutch oven or stockpot over medium-high heat.
- Add the chicken and cook until it starts to become nicely brown, stirring occasionally.
- Add the carrots, diced tomatoes, and chickpeas then bring your stew to a boil.
- Reduce the heat and simmer for 15 minutes covered, or until the chicken is fully cooked through and tender.
- Garnish with sliced almonds and fresh cilantro and enjoy while hot.
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