Moroccan Chicken Stew
My mom learned to make this when we lived in France when I was a kid. When we moved back to the States, she couldn't find the spice blend that she bought in France. She remembers it being simply named "Cous Cous Spice Blend". Sadly, we went for many years without the enjoyment of this dinner. I found a recipe somewhere, somehow, and eventually, over the years, this is the recipe I've arrived at that brings back those childhood memories.
Ingredients
- 3 Tablespoons oil
- 1½ pounds chicken cubed (white or dark ... whatever you prefer)
- 1 medium onion chopped, about a cup
- 1 cup celery chopped
- 1 cup carrots sliced
- 5 cloves garlic chopped
- 2 teaspoons cumin
- 1½ teaspoons coriander
- 2 teaspoons dried ground ginger
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon cayenne adjust according to those you are serving
- ⅔ cup chickpeas soaked and cooked (See notes)
- 1½ cups tomato sauce
- 1½ cups water
Instructions
- Heat a Dutch oven over medium heat. Add the oil, then the chicken. Allow it to brown, then add the onion, celery, carrots, and garlic. Cook until the onion is translucent.
- Add the spices and allow them to become fragrant, 30 seconds to 1 minute.
- Add the chickpeas, followed by the tomato sauce and water.
- Simmer for at least 30 minutes.
- Serve over cous cous or rice. Provide extra cayenne or red pepper flakes.
Notes
Although the cook time is listed as 30 minutes, it doesn't hurt a thing if the stew simmers for awhile.
To cook dried chickpeas, soak ⅔ cup for 8-12 hours, then bring them to a low boil in a large pot. Simmer for 1-2 hours on the stove (depending on how soft you want them). A slow cooker can also be used: set on High for 4 hours, or on Low for 8-9. Another alternative is using the Instant Pot. Set it on manual for 12 minutes.
You can also put the soaked chickpeas in without cooking them. In this case, simmer the sauce for at least an hour so that the chickpeas cook thoroughly.
If you choose to use canned chickpeas, use one can and rinse them thoroughly before adding them to the stew.