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Moroccan Chicken Stew |
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| Serves 4 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
large handful of flaked almonds
olive oil
2 red onions, finely sliced
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp sweet paprika
4 chicken thighs, skin on
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2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful of green olives, stones removed (optional)
300 ml vegetable stock
4 pitted dates
150 green beans
Sea salt and black pepper
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First toast the flaked almonds
in a large dry pan for about 2 mins. Careful! They burn
easily. Reserve.
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Now heat the olive oil and
gently cook the sliced onions for about 5-8 minutes, until
softened. Add the cumin, cinnamon and paprika and fry for
another minute.
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Add the chicken thighs,
skin-side down and cook until they have a beautiful light
brown colour, turn and cook to lightly golden on the flesh
side.
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Add the red peppers slices,
the lemon slices, olives, dates or apricots and stock.
Simmer with the lid on for about 40 minutes until the
chicken is cooked though.
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If you find the sauce is too
watery, take off the lid and leave it to reduce a little.
If the sauce is too thick, add a few more tbsp of water.
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Add the green beans for the
final 5-10 mins of cooking time. Season to taste and top
with the parsley and toasted almonds to serve.
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DAILY
DINNERS 
