Moroccan chicken stew recipe | Good Food

Colourful bowls of Moroccan chicken stew

large handful flaked almonds
1 tbsp ghee
2 red onions
finely sliced
4 garlic cloves
finely chopped
thumb-sized piece ginger
(about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs
skin on
2 red peppers
sliced into thin strips
1 large lemon
cut into 6 thick slices
handful green olives
stoned
250ml gluten-free chicken stock
or bone broth
4 pitted dates
or dried apricots, chopped
a small pinch of chilli powder
or 1 fresh, red chilli, chopped (optional)
150g green beans
halved
handful fresh coriander
chopped
handful fresh parsley
chopped

Method

step 1
In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
step 2
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
step 3
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
step 4
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
step 5
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
step 6
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.