Recipe for moroccan chicken stew
Spicy Moroccan Chicken Stew with Fried Curry Rice:
Exciting Moroccan chicken stew packed with flavor, plenty of vegetables, and the most tender chicken…
Incredibly tasty and perfectly complemented by a serving of fried rice with curry.
It can also be served with plain rice, but the fried curry variant tastes really good! And it can be made while the chicken stew is simmering – you don’t want to miss out on that.
The dish is easy to make and mostly takes care of itself.
The chicken stew can also be used as filling in tortillas, pizza bread, or quesadillas.
Equipment
- Pot
- Deciliter Measure
- Frying Pan
Ingredients
Moroccan chicken casserole
- 1 pcs. Onion finely chopped
- 3 cloves Garlic finely chopped
- 13.5 gram Olive Oil
- 100 gram Mushroom cleaned and sliced
- 0.5 pcs. Squash in small cubes
- 1 pcs. Chili cores removed and finely chopped
- 14 gram Paprika
- 1 gram Oregano dried
- 1 gram Thyme dried
- 2 gram Cumin
- 2 gram Ground ginger
- 1 gram Cardamom
- 3 pcs. Bay Leaf
- 1 can Chopped Tomatoes
- 1 can Tomato Puree a' 140 grams
- 300 gram Vegetable Broth
- 350 gram Chicken Breast
- Salt and Pepper
Fried rice with curry
- 360 gram Rice cooked
- 45 gram Olive Oil
- 2 gram Curry
- 1 pcs. Egg
- Salt and Pepper
Instructions
Chicken Stew
- -
- Saute onions and garlic in a bit of oil until they are soft and golden.
- Add mushrooms, zucchini, and chili, and turn up the heat.
- Stir constantly in the pot until the vegetables are delicious and roasted, then add paprika, oregano, thyme, cumin, ginger, cardamom, and bay leaves.
- Stir well for about a minute to "burn off" the spices, then add chopped tomatoes, vegetable broth, and tomato paste.
- Submerge the chicken fillets well into the mixture, so they are covered and let it simmer under a lid for 20-25 minutes until the chicken is tender.
- The chicken can then be taken out of the pot and shredded with two forks (like pulled chicken) or cut into cubes.
- Return the chicken to the pot and season with salt and pepper.
- -
- Heat olive oil in a pan and add rice and curry powder.
- Stir well and let it fry for 5-6 minutes, stirring occasionally.
- Create a well in the rice, crack the egg into the "hole," and whisk it well into the rice.
- Fry for a couple more minutes and season with salt and pepper.
