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Flavorful Moroccan Chicken Stew

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
  • 1 x15oz can diced tomatoes with juices
  • 1 x15oz 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.