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–+ servings
Servings: 4 persons

Moroccan Chicken Stew

Author: Henriette Kristiansen
Keyword: Africa, Chicken, Dinner, Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Metric - US Customary

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.
  • Moroccan Chicken Stew