We have all had too much of a spice in our food. That first time you salted your own egg, or put too much cinnamon in your cookies, or too much cocoa in your hot chocolate. These examples literally leave a bad taste in our mouths and it can keep us from trying new foods. That is what I thought the first time someone offered me Moroccan Stew. I thought eating anything with cumin, coriander, and cinnamon together would taste just terrible, but after eating it I realized all of those warm flavors, while not for everyone, tasted wonderful. So this week get over your preconceived spice notions like I did, and make my Moroccan Chicken Stew.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, wooden spoon, soup pot with lid, and the stove.
If you are not allowed to use a knife, or the stove by yourself, you can ask an adult for help.
ChefElla’s Moroccan Chicken Stew (about 8-10 Servings)
2 lbs. Chicken Thighs, Boneless
-You can substitute diced lamb shoulder, but you may want to cook the dish for a little longer to make sure the lamb is tender.
3 Tbl. Olive Oil
1 ½ lbs. Sweet Potatoes, Peeled, Medium Diced
1 Cup Carrot, Small Diced
1 lb. Zucchini, Medium Diced
1 ½ Cups Red Onion, Small Diced (about 1 medium onion)
1 Tbl. Garlic, Minced (about 3 cloves)
2 Cups Chicken Broth
¼ Cup Red Wine
1 Can Tomatoes, Crushed (28 oz. can)
1 Can Garbanzo Beans (15 oz. can)
2 tsp Cumin, Ground
2 tsp Coriander, Ground
1 tsp Cinnamon, Ground
½ tsp Salt, Kosher or Sea’
½ tsp Black Pepper
Optional: Plain Greek Yogurt and Fresh Cilantro or Italian Parsley as garnishes
3. Prepare all of your vegetables.
4. Heat your soup pot on the stove on medium heat. Add 1 tablespoon of olive oil to the pot. Sprinkle the chicken thighs with some salt and pepper. Add the chicken thighs to the pan and cook on one side for 3-4 minutes or until they begin to brown. Flip the chicken over and cook for another 3-4 minutes. Remove the chicken from the pan and place on a plate to cool.
5. Add 2 tablespoons of olive oil to your soup pot and add the sweet potatoes and carrots and mix well to coat the vegetables with oil. Cook for five minutes stirring occasionally.
6. Add the zucchini, onions, garlic, cumin, coriander, cinnamon, salt and pepper to the pot. Mix well and cook for another 5 minutes stirring occasionally.
7. Turn the stove to medium heat and add the chicken broth, crushed tomatoes, red wine, and garbanzo beans and mix well.
8. Cut the chicken thighs into bite sized pieces and add to the Moroccan stew. Cover the pot and simmer on low for 30-40 minutes or until the chicken pieces are tender.
Serve your Moroccan stew over rice, couscous, quinoa or your favorite grain. Garnish with yogurt and fresh cilantro or Italian parsley if you would like.
ChefElla’s helpers can help by:
Measuring the ingredients
Washing the vegetables
Peeling the sweet potatoes
Mixing the vegetables and the stew
Older helpers can help by:
Cooking the chicken
Cutting the vegetables
Cooking the stew