Moroccan Style Chicken And Root Vegetable Stew Recipes

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Moroccan-Style Chicken and Root Vegetable Stew image

Recipe From epicurious.com

Categories     Chicken     Fruit     Herb     Onion     Potato     Poultry     Tomato     Vegetable     Stew     Low Fat     High Fiber     Wheat/Gluten-Free     Currant     Dried Fruit     Parsnip     Turnip     Sweet Potato/Yam     Winter     Healthy     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

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  • Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
  • In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
  • Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
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MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW RECIPE
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Web Jun 18, 2009  · Transfer chicken to bowl. Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and …

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Total Time 1 hr 5 mins
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  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
  • Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
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