Guilt relieving Moroccan-style chicken stew

Every once in a while, this busy chiquita carves out “me” time with friends.  Doesn’t happen often, but every time I do, I guilt trip myself into preparing a phenomenal meal for the familia, to compensate for my absence; last night was no exception.

As I was rushing to get ready and cook at the same time, I decided to Instagram the bubbling dish. The Instagram post found itself on FB and my sister-friend, the fabulous Social Media Fairy Godmother, spotted it and immediately asked if I was going to post the recipe on my blog. I hadn’t thought of it, but since she asked, I promised I would and I snapped some quick photos before dashing out the door.

So here you have it, Moroccan-style chicken stew; exceptionally easy and fast and a delight to all the senses.

How to

In a deep cast iron pot, brown 8 pieces of boneless chicken thighs in a bit of butter; season with salt and pepper.

Remove the chicken from the pot and throw in 1 diced onion and 1 clove of minced garlic.

Once the onion and garlic are translucent add the following spices:     

  • 1 tsp of cinnamon
  • 1 tsp of cumin
  • 1 tsp of ginger (powder)
  • 1 tsp of cayenne pepper (if you like it piquante)

Make sure not to burn the spices (add a tsp of butter if necessary) and stir for a few minutes.

Add the chicken back to the pot, cover with 1 liter of pureed tomatoes and ¼ cup of honey. Stir well, cover and simmer on medium-high heat for approximately 10 minutes.

Add a can of drained and rinsed chickpeas and a handful of raisins (I had sultana raisins), cover and continue to simmer on medium-high heat for another 15-20 minutes making sure the chicken is thoroughly cooked.

Serve on a bed of garlic infused rice.


PS: I would love to hear from you! Let me know if there is any particular recipe I can try out.

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