This Moroccan Chicken and Cauliflower Stew Is the Flavorful Dinner You Need

This Moroccan Chicken and Cauliflower Stew Is the Flavorful Dinner You Need

from bhg.com
Dinner
100 min
4 servings
418 kcal / serving

What's it going to be? Pressure cooker stew or slow cooker stew? This North African-inspired recipe can be made in either handy appliance.

Ingredients

  • 1 teaspoonground cumin
  • 1 teaspoonground ginger
  • ½ teaspoonsalt
  • ½ teaspoonground cinnamon
  • ¼ teaspooncayenne or 1/2 teaspoon crushed red pepper
  • 2 poundchicken thighs and/or drumsticks, skinned if desired
  • 1 tablespooncoconut oil or olive oil
  • 3 clovesgarlic, minced
  • 128 ounce can crushed tomatoes
  • 1 ½ cupreduced-sodium chicken broth
  • 2 cupsmall cauliflower florets and/or halved green beans
  • 115 ounce can chickpeas, rinsed and drained
  • ¼ cupcoarsely chopped dried apricots
  • ¼ cupcoarsely chopped pitted green olives
  • 3 cuphot cooked couscous or rice (optional)
  • chopped flat-leaf parsley and/or toasted slivered almonds (optional)

Directions

  1. 1

    In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. kosher salt. Rub chicken with half the spice mixture.

  2. 2

    In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley and/or almonds. Serves 4.