Moroccan-style chicken and chickpea stew
This Moroccan-style chicken and chickpea stew is acomforting, hearty one-pot meal packed with vegetables, warming spices andplenty of flavour. Chicken thighs and chickpeas make it satisfying andprotein-rich, while carrots, celery, pepper and leafy greens add colour, fibreand texture. Cumin, paprika and chilli give the tomato-based sauce a gentleMoroccan-inspired warmth, with preserved lemon and olives adding a lovelysalty, tangy finish. This easy chicken stew is ideal for a nourishing midweekdinner and requires relatively little hands-on preparation. Serve it withcouscous, rice or bulgur to soak up the richly flavoured sauce.
Ingredients
Method
- Finely chop the onion and garlic.
- Chop the carrots, celery and red pepper into small pieces.
- Heat a little olive oil in a large casserole dish over a medium-low heat.
- Add the chopped vegetables and gently sauté for about 8 minutes, stirring occasionally, until they begin to soften.
- Add the Moroccan herb mixture, cumin, paprika, chilli flakes and ground peppercorns.
- Stir for about 1 minute, until fragrant, then add the chopped tomatoes, stock cube and enough water to create a good stew-like consistency.
- Bring to the boil, then cover and reduce the heat and simmer for about 20 minutes.
- Add the chopped chicken, chickpeas, preserved lemon, if using, and your chosen greens.
- Bring back to the boil, then cover and cook for about 10 minutes, or until the chicken and vegetables are tender and cooked through.
- Stir in the olives and chopped parsley, then serve hot with couscous, rice or bulgur