Rockin' Moroccan Stew

Last night's dinner went together quicker than usual mostly because the big guy was home early yesterday so the cookin' was a joint effort. The only downside was that he felt it necessary to try include a portion of his thumb tip in with the chopped vegetables. Kitchen accidents are a misery aren't they? Personally, I find the true success of a dinner is measured by the number of cuts and burns I endure during its construction. That being the case this rockin' Moroccan flavored chicken stew should be worthy of my right arm. It is amazing!

Chock full of vegetables, spiced with fresh ginger, cumin, coriander and chili powder, and loaded with other good for you stuff like chickpeas and raisins, it would have been more than sufficient as a vegetarian dish but you all know how popular that would be in this house. We added some boneless skinless chicken thighs to keep the big guy happy; however, the thing that put it over the top were the preserved lemons we threw in as a garnish. No worry if you don't have them though - just add some grated lemon rind and a touch of lemon juice and you'll have it made.

If you like exotic flavors and want to try something out of the ordinary, then for sure you're going to love this. We couldn't stop eating it but I suppose there's worse things to pig out on.

Moroccan Chicken Stew

2 tablespoons olive oil

4 skinless boneless chicken thighs, each cut in 3 pieces

Flour for dredging

Salt and Pepper

1 large yellow onion, chopped

1 large green pepper, chopped

2 large stalks celery, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon cumin

1 teaspoon curry

1 teaspoon coriander

1 teaspoon chili powder

1 teaspoon coarse ground black pepper

1 – 14 ounce can diced tomatoes

1 – 14 ounce can chickpeas, drained & rinsed

3 cups chicken or vegetable stock

3 cups peeled and cubed sweet potatoes

3 tablespoons flour (I used Wondra instant blending)

1/3 cup water

1 cup raisins

3 tablespoons smooth peanut butter

Salt as necessary

2 tablespoons chopped fresh cilantro

2 preserved lemons, rinsed well and chopped or juice and rind of 1 lemon

Heat olive oil in large Dutch oven over medium high heat until shimmering. Season chicken with salt and pepper, coat with flour and brown well in hot pan. When well browned, remove to a platter and set aside. Add onion, green pepper, celery and garlic and cook until vegetables are soft – about 5 minutes. Add minced ginger, cumin, curry, coriander, chili powder and pepper. Cook, stirring well for 2 minutes to allow spices to bloom. Add tomatoes, chick peas, vegetable stock, sweet potatoes and browned chicken. Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes. Mix together flour and water and add to thicken stew to desired consistency. Add raisins and peanut butter and fresh chopped cilantro, stirring well to incorporate. Taste for seasoning and salt as necessary. Serve garnished with lemon. Makes 8 servings. Download Moroccan Chicken Stew

Comments

[Mags]

I'll have a BIG bowl of that, without the thumb of course.

Heal quickly, big guy.

[June]

Mags - we talked about you when we were making this - mmm, I wonder if that's what made the big guy's knife slip! LOL

[Carol]

Aaaww! I find it sweet when couples cook together. Even if it is at the expense of one's thumb. The dish looks delicious!