Moroccan chicken stew with chickpeas and vegetables
Author: 
Serves: 6
 
Ingredients
  • 1.5 pounds boneless chicken thighs
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1½ cups chopped onion
  • 2 large cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 cans (14.5 ounces each) diced tomatoes, drained
  • ½ teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 cup roughly chopped parsnips
  • 1 cup roughly chopped carrots
  • 3 tablespoons chopped fresh cilantro (or parsley)
Instructions
  1. Heat oil in the Dutch oven. Season the chicken thighs with half of the salt and pepper and brown them on both sides, turning once, for about 2 minutes per side.
  2. Remove the chicken and keep it warm.
  3. Cook onion in the same Dutch oven, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more.
  4. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more.
  5. Transfer the chicken to the Dutch oven; add chickpeas, broth, parsnips and carrots and remaining salt and pepper.
  6. Simmer, covered for 40 minutes.
  7. Serve the stew with couscous.
  8. Garnish with cilantro or parsley.
Recipe by Feeding Bytes at https://feedingbytes.com/2013/02/moroccan-chicken-with-chickpeas-and-vegetables/