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Week of 4/10/17

Moroccan Chicken Stew
with cauliflower "couscous"

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Moroccan Chicken Stew
This hearty Moroccan soup will keep you warm and full, with sweet roasted peppers and alluring North African spices.
Tags
One Pot, Feeds a Crowd, Low Calorie, Freezer Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Middle Eastern / North African
Save recipe
103

Ingredients

Metric
Servings:
4
Cauliflower Couscous:
  • Cauliflower - 1 lb , florets
  • Butter - 1 Tbsp
Moroccan Chicken Stew:
  • Carrots - 8 oz , chopped
  • Shallots - 1 bulb , chopped
  • Ginger, fresh - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Bell peppers, fire-roasted - 1/2 cup , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cumin, ground - 2 tsp
  • Coriander, ground - 2 tsp
  • Thyme, dried - 1 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Tomato paste - 2 Tbsp
  • Vinegar, sherry - 2 Tbsp
  • Stock, chicken - 2 1/2 cups

Prep

  1. Carrots / Shallots / Ginger / Garlic / Roasted Bell Peppers - Prep as directed. Combine carrots, shallots and ginger in one container. Store garlic and bell peppers in separate containers. (Can be done up to 5 days ahead).
  2. Cauliflower couscous - (Skip if made ahead on Monday.) Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter (the portion for the cauliflower) and season to taste with salt and pepper. (Can be done up to 4 days ahead)
  3. Chicken - Chop into bite-sized pieces, tenderize and season with some salt and pepper. (Can be done up to 1 day ahead)

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Make

  1. Heat a large saucepan or Dutch oven over medium-high heat. Add first part of oil and then chicken to heated oil. Saute until chicken is golden brown and nearly cooked through, 4 to 5 minutes. Set chicken aside and return pan to heat.
  2. Add second part of oil and then carrots, shallots and ginger cook until translucent and aromatic, 3 to 4 minutes. Add garlic, cumin, coriander, thyme, red pepper flakes and some black pepper. Saute until spices are fragrant, 1 minute more.
  3. Add the bell peppers and tomato paste and stir to combine. Add sherry vinegar and scrape the bottom of the pan to free up any browned bits.
  4. Add chicken back to pan and pour stock over top. Keep stew at a low simmer for 5 minutes to let the flavors come together (reduce heat if the stew starts to boil).
  5. Divide cauliflower couscous between serving bowls. Ladle stew over top. Enjoy!

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