Moroccan Stew With Chicken And Pearl Onions Recipes

MOROCCAN CHICKEN STEW

Moroccan Chicken Stew image

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Provided by Sharon123

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

Steps:

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
Enjoy!

MOROCCAN STEW WITH CHICKEN AND PEARL ONIONS

Moroccan Stew with Chicken and Pearl Onions image

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

Provided by Vicki

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ tablespoons olive oil
2 stalks celery, diced
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, chopped
2 (14 ounce) cans vegetable broth
1 (14.5 ounce) can stewed tomatoes
2 carrots, chopped
4 potatoes, diced
12 pearl onions
½ teaspoon dried thyme leaves
salt and ground black pepper to taste
2 cooked chicken breasts, diced
¾ teaspoon red pepper flakes, or more to taste
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 38.7 g, Cholesterol 15.9 mg, Fat 5.7 g, Fiber 5.8 g, Protein 10.7 g, SaturatedFat 1 g, Sodium 469.8 mg, Sugar 7.9 g

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