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.
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