Sweet and Savory Moroccan Stew Recipe

Sweet and Savory Moroccan Stew

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4 lb boneless skinless chicken thighs, halved
3 medium yellow onions, diced
3 cloves garlic, thinly sliced
28 oz diced tomatoes, with their juices
8 oz canned chickpeas, drained
1 quart chicken stock
3 tbsp cilantro, roughly chopped
¾ cup golden raisins
½ cup dried apricots, halved
½ lemon, juiced
1 tbsp cumin
2 tsp turmeric
2 tsp ground ginger
2 cinnamon sticks (or 1 tsp ground)
½ teaspoon ground nutmeg

How to make Sweet and Savory Moroccan Stew

Sweet and Savory Moroccan Stew
10 Servings
Budget $40

Season the chicken thighs with salt and pepper. In a large pot, brown the chicken in batches over high heat. Set aside.

In the same pot, add the onions and sauté until translucent making sure to scrape up any remaining drippings from the chicken. Add the garlic, turmeric, ginger, cumin, nutmeg, and cinnamon sticks. Once the spices are fully incorporated and aromatic, return the chicken to the pot along with the tomatoes, chickpeas, and enough stock to submerge all contents of the stew (may be less than 1 quart). Cook uncovered for one hour.

TIP: You can make the stew up until this point and then refrigerate it overnight. Just reheat an hour or so before your guests arrive and continue with the remaining ingredients.

Place the raisins and apricots in a shallow bowl and cover with warm water. Let sit for 20 minutes until re-hydrated and plump. Add to the pot with 2 tbsp of the cilantro and the juice of half a lemon. Simmer for 10 more minutes.

Garnish with a sprig or two of cilantro and some remaining apricot halves and serve over cous cous.

NOTE: to make the veggie version, substitute 3-4 diced zucchinis or squash for the chicken and double the chickpeas.

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