MAKES 4 SERVINGS
Rich warm spices and sweet dried fruit make this Moroccan stew an instant favorite. Once you’ve prepped the ingredients, it’s only a matter of letting it cook. A slow cooker makes for even easier prep. Leave in the morning and come home to the sweet and savory aromas of dinner ready to eat.
Preparation time: 10 minutes plus overnight marinating
Total time: 1 to 1 1/2 hours
MOROCCAN CHICKEN STEW
- 1 Recipe Moroccan Sauce (see below)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1‑inch cubes or slices
- 1 to 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, cut into chunks (about 1 cup)
- 1 small sweet potato or 1/2 small winter squash (kabocha, butternut, buttercup, etc.; peeled), cut into 1‑inch pieces (about 1 1/2 cups)
- 6 dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted
- 1/4 cup water
- 1/4 teaspoon salt
Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
Heat the olive oil in a Dutch oven or stovetop-safe slow cooker insert over medium heat, or in a slow cooker on the sauté setting. Add the onion and cook, stirring, until translucent, 3 to 5 minutes.
Stir in the chicken and sauce from the bag, carrots, sweet potatoes, apricots, water, and salt. Cook, stirring, for 5 to 7 minutes. Reduce the heat to low, or transfer the ingredients or the slow-cooker insert to the slow cooker. Cover and simmer for at least 30 minutes or up to 1 1/2 hours on the stovetop (longer, slow cooking creates a more savory dish) or cook on low in a slow cooker for up to 8 hours or according to the manufacturer’s instructions. If desired, remove the lid for the last 15 to 30 minutes to thicken the sauce.
Carbohydrate: 22 g
Protein: 37 g
Fat: 26 g
Although traditional spice mixes rely on ground ginger and turmeric, the fresh roots add a bright flavor that can’t be matched. The combination of sweet and savory in this sauce makes it a great companion to almost any protein.
Preparation time: 5 minutes
Total time: 7 minutes
- 1 (2‑inch) piece fresh ginger, peeled and sliced into thin rounds
- 3 medium cloves garlic
- 1 (3‑ to 4‑inch) piece fresh turmeric, peeled, or 1 teaspoon ground turmeric (optional)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Dash of freshly grated nutmeg
- 1/4 teaspoon ground white or black pepper
- 9 or 10 sprigs cilantro, stems and leaves coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- Dash of cayenne pepper, or to taste (optional)
Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 week
Calories: 45 (Per 1 tablespoon)
Carbohydrate: 1 g
Protein: 0 g
Fat: 5 g
*Cauliflower Couscous plus Phase 2 and 3 Meal variations available in the cookbook
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