This super nourishing and delicious Moroccan Stew is a favorite in my family. Leftovers taste even better the next day, as the complex flavors have a chance to meld.
This Moroccan Stew contains so many health benefits, including:
- Protein from the chicken and chickpeas.
- Vitamin A and potassium from the carrots and sweet potato.
- An abundance of minerals from the Healing Bone Broth.
- Anti-inflammatory effects from the ginger and turmeric.
- An immune system boost from the garlic.
- Lowering of blood sugar from the cinnamon.
I make this recipe about once a month. It freezes well, so you can make a double batch and store some in the freezer for a busy day when you don’t have time to cook. Nourishing and delicious Moroccan Stew vs. fast food or a restaurant pizza…not a difficult choice :)!
Don’t let the long ingredients list scare you, this dish comes together pretty fast once you get everything chopped up. I like to employ “helpers” when chopping up vegetables, using one of these child-safe cutters.
To boost the nutritional content even more, you can sprout your chickpeas first. Read here about How (and Why) to Sprout Legumes.
| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 35minutes |
|
|
- 500grams boneless chicken breast(about 1 pound)
- 4tablespoons coconut oil*, butter, or gheedivided
- 1large onionchopped
- 2cloves garlicchopped
- 1/2inch fresh ginger rootchopped
- 1tablespoon of flour
- 2tablespoons tomato paste
- 2medium tomatoeschopped
- 2cups bone broth
- 3tablespoons honey
- 500grams cooked chickpeas(14 ounces)
- 1 medium sweet potatopeeled and diced
- 2medium carrrotspeeled and diced
- fresh coriander(for garnish)
- 1teaspoon turmeric
- 1teaspoon coriander
- 1teaspoon cinnamon
- 1teaspoon cumin
- 1teaspoon natural salt
- 1/2 teaspoon pepper
- Heat 2 tablespoons butter in a large pan and cook the chicken until no longer pink. Remove the chicken from the pan and set aside.
- Warm another 2 tablespoons butter in the same pan and cook the onion for a few minutes until soft. Add the garlic, ginger, and spices and cook for 30 seconds.
- Add the flour and cook for another minute. Add the tomato paste and cook for another minute.
- Now add the fresh tomatoes and cook for a minute or so.
- Slowly add the bone broth and mix well. Bring to a boil.
- Lower the heat and add the honey, cooked chicken, chickpeas, carrot, and sweet potato. Cover the dish and cook on low heat until the vegetables are soft, about 20-25 minutes. Check after 10 minutes and add more bone broth if the dish is too dry.
- Serve over rice, couscous, quinoa, or with bread. Sprinkle chopped fresh cilantro on top if desired.
*I buy this coconut oil.
**I use my Healing Bone Broth.
Leave a Reply