Moroccan Chicken Stew
Prep all the ingredients and measure out spices into a bowl .
1
I recommend bone-in chicken thighs with skin on for best flavor
2
Season and rub chicken thighs with half of the salt and spice mixture.
3
Heat a heavy bottom pot over med heat. Once hot, add part oil/butter, add chicken skin side down.
4
Cook for about 5 min or until crispy/browned on one side. Flip and cook for another 4 min.
5
Remove to a plate. (If you have more chicken or larger pieces- repeat with a second batch)
6
Dice onion and garlic.
7
Add onion + garlic to pot. Using a spatula mix and pick up all the brown bits.
8
Cook for 4-5 min or until onion is softened. Add remainder of butter and spices and combine.
9
Add cubed potatoes and butternut squash (equal parts) and dried parsley (optional).
10
Empty can of crushed fire roasted tomatoes. Using the empty can, fill it with water and add to pot.
11
Add cleaned and drained chickpeas.
12
Add back chicken + all the juices from the bowl.
13
Add fresh parsley (for extra flavor). Chicken and veggies should be mostly covered.
14
When bubbling, season with salt, turn heat to low and close the lid. Cook for 35-40min.
15
Serve with quinoa or couscous. Garnish with mint or cilantro. Enjoy!
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