Ingredients
- 6 chicken thighs - boneless, skinless, trimmed and cut into 1" cubes
- 1 onion - diced
- 1/2 red pepper - diced
- 5 carrots - thin slices
- 4 cloves of garlic - minced
- 5 1" lemon rind peels (try to avoid white just take yellow)
- 1 can chick peas - drained and rinsed
- 14 oz can diced tomatoes
- 4 tbsp Moroccan vegetable rub
- 2 tbsp olive oil
- 2 c chicken broth
- 4 tbsp diced fresh parsley
- 4 c cooked cous cous (or other grain)
- 1) Pat chicken cubes dry and cover in Moroccan rub
- 2) Heat oil in large frying pan, brown chicken - set to the side once browned on all sides
- 3) In the same pan, add the diced onion and let cook down.
- 4) Once softened, add carrots and peppers and then finally garlic, lemon peel
- 5) Add the tomatoes and chick peas and let come to a boil
- 6) Transfer to a crock pot, add the chicken and the chicken broth and leave on high for 4 hrs (or just reduce stove top to low for 1 hr)
- 7) Before serving add parsley and cous cous
Summary
Moroccan Chicken Stew
Recipe Summary & Steps
As a New England girl, I am use to crazy weather so when the temps dropped this past week after a long weekend in Vegas I was ready for some soup. I tried to grab some at lunch but everyplace I went was expensive or watery - I just had to make it myself. I knew that my schedule was going to be a little crazy so I wasn't going to be able to hang around for hours simmering but I needed a little more than just stick it in the crockpot. I made a compromise that did leave me with a few extra dishes but dinner much faster and easier than either of the other ways!
The easy secret to this soup is the spice blend. I have mentioned them a hundred times before (and I do not get paid to say this) but I just love my spice blends from Spices Inc. it just makes getting dinner together a little easier. Also the hardest part can be getting the ratio of the spices correct - when using a blend that's already done just add to your desired intensity. Plus its a lot easier to put everything away with just one bottle to take out.
Keep reading for the recipe
- 6 chicken thighs - boneless, skinless, trimmed and cut into 1" cubes
- 1 onion - diced
- 1/2 red pepper - diced
- 5 carrots - thin slices
- 4 cloves of garlic - minced
- 5 1" lemon rind peels (try to avoid white just take yellow)
- 1 can chick peas - drained and rinsed
- 14 oz can diced tomatoes
- 4 tbsp Moroccan vegetable rub
- 2 tbsp olive oil
- 2 c chicken broth
- 4 tbsp diced fresh parsley
- 4 c cooked cous cous (or other grain)
- 1) Pat chicken cubes dry and cover in Moroccan rub
- 2) Heat oil in large frying pan, brown chicken - set to the side once browned on all sides
- 3) In the same pan, add the diced onion and let cook down.
- 4) Once softened, add carrots and peppers and then finally garlic, lemon peel
- 5) Add the tomatoes and chick peas and let come to a boil
- 6) Transfer to a crock pot, add the chicken and the chicken broth and leave on high for 4 hrs (or just reduce stove top to low for 1 hr)
- 7) Before serving add parsley and cous cous
