Quick Moroccan Chicken Stew is a flavorful weeknight meal, packed full of tender chicken and rich spices. Serve it alongside Ginger-Turmeric Rice for complete meal all in one bowl!
1 ½poundschicken thighsboneless/skinless, cut into bite-size pieces
½yellow oniondiced
½red bell peppercored and chopped
½green or orange bell peppercored and chopped
1large carrotpeeled and chopped
3clovesgarlicminced
1cantomato sauce15 ounces
2tablespoonshoney
1teaspoonground cinnamon
1teaspoonground cumin
½teaspoonground coriander
½teaspoonsea salt
½cupgolden raisins
For Serving:
Ginger-Turmeric Rice
½cupslivered almondstoasted
Instructions
Heat the ghee in a cast-iron skillet or medium Dutch oven over medium-high heat.
Add the diced chicken thighs to the pot and cook, 5-6 minutes, until chicken is mostly cooked. Transfer chicken to a bowl.
Lower the temperature to medium, and add the onion, bell peppers, carrot, and garlic to the pot. Saute, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 4 minutes.
Add the tomato sauce, honey, cinnamon, cumin, coriander, salt, raisins and cooked chicken; stir well.
Cover the pot and cook at least 15 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees. Stew becomes more flavorful with time, so feel free to simmer the stew an additional 25 to 30 minutes if you have the time.
Serve with Ginger-Turmeric Rice and toasted almonds.
Notes
Feel free to use toasted pine nuts in lieu of the almonds.You may substitute coconut oil or avocado oil for the ghee. Barely adapted from Paleo Power Bowls.