The dish is incredibly flavorful and is perfectly complemented by a serving of fried curry rice. The chicken stew can, of course, also be served with plain rice, but the fried curry variant tastes reeeally good! And it can be made while the chicken stew simmers – you don't want to miss out on that.
Recipe for spicy moroccan chicken stew with fried curry rice
Chilly winter days call for warming stews. Here’s an exciting Moroccan chicken stew packed with flavors, plenty of vegetables, and the most tender chicken…
This dish is incredibly tasty and perfectly complemented by a serving of fried rice with curry.
The chicken stew can, of course, also be served with plain rice, but the fried curry variant tastes reeally good! And it can be made while the chicken stew simmers – don’t miss out on that.
The dish is easy to make and mostly takes care of itself.
The chicken stew can also be used as a filling for tortillas, pizza bread, or quesadillas.
A lovely autumn and winter dish that can be adjusted in strength and tailored to the family’s taste.
Servings: persons
Spicy Moroccan Chicken Stew with Fried Curry Rice
The dish is incredibly flavorful and is perfectly complemented by a serving of fried curry rice. The chicken stew can, of course, also be served with plain rice, but the fried curry variant tastes reeeally good! And it can be made while the chicken stew simmers – you don't want to miss out on that.
Equipment
- Cutting Board
- Knife
- Pot
- Frying Pan
Ingredients
- 1 pcs. Onion finely chopped
- 3 cloves Garlic finely chopped
- 13.5 gram Olive Oil
- 100 gram Mushroom cleaned and sliced
- 1/2 pcs. Squash diced
- 1 pcs. Chili de-seeded 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 each 140 grams
- 300 gram Vegetable Broth
- 350 gram Chicken Breast
- Salt and Pepper
Stegte karryris
- 360 gram Rice cooked
- 45 gram Olive Oil
- 2 gram Curry
- 1 pcs. Egg
- Salt and Pepper
Instructions
Chicken Stew
- Sauté onions and garlic in a little oil until they are soft and golden.
- Add mushrooms, zucchini, and chili, 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 so the spices "burn off", then add chopped tomatoes, vegetable bouillon, and tomato paste.
- Submerge the chicken filets well into the dish so they are covered and let it simmer covered 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. Then put the chicken back in the pot and season with salt and pepper.
Fried Curry Rice
- Heat olive oil in a pan and add rice and curry powder. Stir well and let fry for 5-6 minutes, stirring occasionally.
- Make 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.
Notes
