We are already in March, so the weather is getting a bit warmer during the day here. And yet, we are still enjoying soups, stews, and hot bread in the cooler evenings. I am looking forward to spring and summer after such a long, cold winter. We see strawberries, berries, and some stone fruits in the markets, so it shouldn’t be too long. I am not a winter person at all. I prefer hot summers.
About this stew
I bet you make stew often. But did you know a few little changes to your recipe and ingredients can give you a completely different outcome? The ground ginger, cinnamon powder, and addition of chickpeas give this stew a wonderful Moroccan flavor. Often, I use rehydrated chickpeas that I have boiled ahead of time. And yet, using canned chickpeas means I can do it in less than 20 minutes. My kids’ favorite way to enjoy this stew is over couscous. I always use instant couscous, which gets ready in 5 minutes (I never made my own from scratch). You can also serve this over steamed rice. If you prefer, you can also serve this over cauliflower rice or turmeric cauliflower rice. I love to eat this stew on its own, like soup.
Ingredients & substitutes
Chicken – I am using chicken thighs, and yet you can certainly use chicken breast. To prevent it from drying out, I recommend you brown it for just a minute on each side. Onions – I like using red Spanish onions because they add sweetness to the dish. But, you can certainly use regular brown or white onions. Ginger – If it’s Moroccan, you must use ground ginger. Fresh does taste nice but the ground is very authentically Moroccan. Cinnamon – Not much, but it does give that authentic Moroccan flavor. Thyme – I’ve used fresh, but you can also use 1/2 tsp dried. Chickpeas – You can use canned or fresh chickpeas, but they must be cooked.
Step-by-step instructions
Prepare chicken stew
In a heavy-bottom skillet or cast-iron skillet, add 1 tbsp oil. Saute chicken pieces until no longer pink, season with salt and pepper. Remove chicken pieces and set aside. To the same pan, add the remaining oil and saute onions, celery, and carrots for 2 minutes.
Then, add the thyme and bay leaves. Followed by the garlic, tomatoes, tomato paste – saute 2 minutes more. Now, add the spices – coriander, cumin, ginger, paprika, cinnamon – and saute for 30 seconds. Then, add the chicken stock – season with salt and pepper (use less salt if using store-bought stock).
Return the chicken pieces back to the pan along with the cooked/canned chickpeas. Cover and cook for 15 minutes, until chicken is thoroughly cooked. Finally, add the chopped parsley. Serve over couscous or steamed rice. Enjoy.
Prepare couscous
In a skillet, add salt and olive oil to the couscous – combine well. Pour hot water over the couscous – combine well. Cover and let rest for 5 minutes. After 5 minutes, fluff with a fork. This instant couscous is ready to serve.
Frequently asked questions
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