Moroccan Chicken Stew
with cauliflower "couscous"
This hearty Moroccan soup will keep you warm and full, with sweet roasted peppers and alluring North African spices.
Tags
Ingredients
Cauliflower Couscous:
- Cauliflower, large - 1/2 head
- Butter - 1 1/2 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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
292
Just a moment...
% Daily Value
Total Fat
14g
21%
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Saturated Fat
4g
18%
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Trans Fat
0g
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Cholesterol
75mg
25%
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Sodium
888mg
37%
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Total Carbohydrate
16g
5%
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Dietary Fiber
4g
18%
Just a moment...
Sugars
7g
Just a moment...
Protein
29g
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Prep
- 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).
- 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)
- 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
- 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.
- 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.
- 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.
- 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).
- Divide cauliflower couscous between serving bowls. Ladle stew over top. Enjoy!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
292
Just a moment...
% Daily Value
Total Fat
14g
21%
Just a moment...
Saturated Fat
4g
18%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
888mg
37%
Just a moment...
Total Carbohydrate
16g
5%
Just a moment...
Dietary Fiber
4g
18%
Just a moment...
Sugars
7g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
34 reviews
We really liked this. I subbed allspice for the ginger as a dinner guest can't eat ginger. I can't wait to try it with the ginger. And it came together quite quickly.
0 HelpfulThis was the perfect combination of flavors--comforting and slightly exotic. Great for a cold day.
0 HelpfulNeeds to be heated a little longer and could tone down the spice next time but great for a cold rainy day!
0 HelpfulSmelled great; tasted awful. Sour and slightly bitter; felt like it was missing something. Won't make again.
0 Helpful