Morrocan chicken stew

Cook time 1 hr 0 m
Servings

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)

1 Handful of large flaked almonds
1 TSP ghee
2 Whole red peppers finely sliced
4 Whole garlic cloves finely chopped
40 Grams thumb-sized piece ginger, unpeeled if organic, finely grated
1 TSP ground cumin
1 TSP ground cinnamon
2 Grams smoked sweet paprika
4 Whole chicken thighs, skin on
2 Whole red peppers sliced into thin strips
1 Whole large lemons cut into 6 thick slices
1 Handful of green olives, stoned
250 ML gluten-free chicken stock or bone broth
4 Chopped pitted dates or dried apricots
1 pinch chilli powder or 1 fresh, red chilli, chopped (optional)
150 Grams green beans, halved
1 Handful of fresh coriander, chopped
1 Handful of fresh parsley, chopped

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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.

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