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Morrocan chicken stew

  • 1 hr 0 m

Description

Moroccan Chicken Stew is complete with veggies and protein-packed meats that will maintain your heat on a cold day. It is High in protein, gluten-free and super healthy.

Ingredients(18)

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Steps

Step 1

Firstly, you will get a large pan and gently toast the almonds for 2 minutes until golden – Be careful to keep an eye on them as they can burn easily. Then make sure to set this aside.

Step 2

In the same pan, heat the ghee and delicately cook the onions for around 8 minutes until softened. Then add the garlic, ginger, spices, and fry for 1 minute more.

Step 3

Then you will add the chicken thighs that should be placed skin-side down. Cook the dish till the outer skin turns golden and crispy. Then make sure to turn and cook the chicken so it is lightly golden on the flesh side.

Step 4

Then you will add red peppers, lemon slices, the olives, the stock or the bone broth and the dates or apricots (and chilli, if used). Then simmer with the lid on for about 40 minutes making sure the the chicken is cooked fully.

Step 5

If you find the sauce is too watery you can take off the lid and leave it to reduce a little. If the sauce is too thick you can also add a few more tbsps of water.

Step 6

Lastly, add the green beans for the final 4 minutes of cooking time. Then make sure to season to taste and then top with the coriander, parsley and the toasted almonds.

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