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Moroccan Lemon Chicken

This recipe I discovered in 2010 at recipezaar.com by English Rose. It is so flavorful!

Ingredient List

Olive Oil

1 very large onion, sliced

4 garlic cloves, finely chopped

1 Tbsp. ground turmeric

1 tsp. paprika

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cardamom

8 chicken thighs

Chicken stock

2 lemons, divided

1 14-oz. can garbanzo beans, drained

Green olives, pitted and halved

Cilantro

Salt and pepper

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add them to the chicken and pepper.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add to the chicken.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

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Sprinkle with chopped cilantro and serve over rice or couscous. Note: I found another form of Shirataki noodles! Yay! They are zero carb and made a nice layer beneath this rich stew.

 

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