Name: Moroccan chicken stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1/4 cup olive oil; 8 frenched chicken legs; 1 onion, thinly sliced; 4 garlic cloves, finely chopped; 1 tablespoon baharat (Arabic spice blend); 400 gram can diced tomatoes; 2 celery stalks, diced; 1 large carrot, diced; 4 cup chicken stock; 1 kumara, peeled, cut into 1cm-wide strips; 2 medium courgette, trimmed, cut into 1cm-wide strips; 400 gram can chickpeas, rinsed, drained; Greek-style yoghurt, lemon wedges, crusty bread to serve

Moroccan chicken stew

Low and slow is the key to creating this wonderfully tender Moroccan chicken stew recipe. Serve with yoghurt, lemon wedges and bread for a filling family meal that's packed with veges

Serves 4

Prep

20M

Cook

1H 15M

Total

1H 35M

This recipe first appeared in Woman’s Day.

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Ingredients

1/4 cup olive oil

8 frenched chicken legs

1 onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon baharat (Arabic spice blend)

400 gram can diced tomatoes

2 celery stalks, diced

1 large carrot, diced

4 cup chicken stock

1 kumara, peeled, cut into 1cm-wide strips

2 medium courgette, trimmed, cut into 1cm-wide strips

400 gram can chickpeas, rinsed, drained

Greek-style yoghurt, lemon wedges, crusty bread to serve

Method

1.In a large saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning. Set aside.

2.In same pan, sauté onion for 3-4 minutes until tender. Add garlic and baharat, then sauté for 30 seconds until fragrant.

3.Add tomatoes, celery and carrot. Simmer for 2-3 minutes, then add stock.

4.Return chicken to pan with kumara, courgette and chickpeas. Bring to the boil. Reduce heat to low and simmer, partially covered, for 40-45 minutes until very tender.

5.Serve stew accompanied with yoghurt, lemon wedges and bread.