Note: this dish can be entirely adapted to accommodate a vegetarian diet. In lieu of chicken, double up on the chickpeas and replace the chicken broth with vegetable broth.
It’s been cold, damp, windy and simply unspring like over the past few days… You are not playing nice Mother Nature! This kind of weather begs for a warm hearty serving of some sort of simmer. Not that I necessarily wait for cooler days to make this beautifully fragrant dish: I do not own a BBQ in my city home therefore summer grilling is reserved for the cottage. I must admit that not having a BBQ at home is a bit of a challenge, especially when the mercury hits the sizzling hot zone. On those days, I wish I could simply throw a chunk of meat of the grill, serve it with a huge salad and call it a day. Easy grilling days not being a dinner option in the city, my stovetop remains my “go-to” cooking tool, even in the middle of the summer. When the work days wipe any dinner creative energy out of me, on those days, our go-to easy summer meal is more likely to be a sandwich or an omelet. And I am very grateful for air conditioning which permits me to cook with abandon using a hot stove or oven even during heat waves.
For the most part, I cook a full meal nearly every night of the week. Well, ok, maybe not every night, that would be a slight exaggeration! I often tend to make enough to have left overs for at least a second meal… Sometimes we even get tired of eating the same stuff a few days in a row… Oh well, even though he is The King, he can’t expect to eat like one every single day!!! Like come on now, a girl needs to do other things once in while other than working and cooking right? Although Jamie Oliver and a few others try to makes us believe a fully cooked dinner from scratch can be dished out in 15 minutes, I beg to differ. There is absolutely no such thing as a 15 minute meal unless there are little minions living in your house who gather ingredients, portion the meats, wash all the produce, take out all the required ingredients and clean up the entire mess after you. I have no such minions, do you? I consider myself a pretty skilled cook, with solid organization and planning strategies. I can handle a knife with certain ease (although not a pro) yet dinner prep in my house averages at about 1 hour. I clean up as I go usually leaving only the service dishes and pots for the after dinner clean up crew (luckily, I have one of those). I do not mind that 1 hour prep time at all. I never set myself up for disappointment since I never, ever expect to make a meal under an hour… Except when there are recipes such as this Moroccan Chicken Stew! So simple and so easy to throw together that you wonder why you don’t make it more often!!! This one truly takes maybe up to 30 minutes to assemble including prep AND cleaning up as you go. And then, it takes maybe 30 minutes to cook (which allows me plenty of time to check what is going on in the world via my beloved I-Pad). When I last made this dish, it was ready to serve in less than one hour; almost faster than firing up the grills!
In Morocco, the weather is warm nearly year round and although they can whip up some fantastic grilled meats, some of their most famous dishes are slow simmers using tagines. Tagines are clay cooking pots with lovely cone shaped lids which allow the steam to build up, get caught up at the top of the cone, condense again and the trickle back down to the food, constantly bathing what is cooking inside and infusing all the flavours and aromas. I do not own a tagine (yet) but I have had the pleasure of eating delicious Moroccan food cooked in this traditional utensil. So even though the weather is very hot in Morocco, I bet these stews are popular not only because they are so delicious but most likely because they are very economical to make: they yield large portions of food using humble ingredients while showcasing masterfully blended spices such Raz el Hanout. Here is a interesting little tidbit info capsule that may also explain the popularity of tagines: fresh bread is sacred in this country and baked daily in wood burning ovens. Although the dough is prepared everyday at home, the raw loaves are brought to a communal oven where the master baker bakes all the loaves. These ovens are quite large and will retain residual heat for a long time even after the rush of bread baking has come and gone which is where the tagines end up later in the day to simmer slowly. Such stews, served piping hot over a bed of couscous, are always a crowd pleaser! My Moroccan Chicken Stew may not simmer slowly in a tagine nestled in a wood burning oven yet it still manages to evoke images of Marrakesh, white washed homes, blue mosaic tiles frescos and bustling spice markets.
I have adapted this recipe from Everyday Food by Martha Stewart which has now become a family classic because it is super healthy, packs a ton of flavour yet is so easy to make. There is no “heat” to this recipe either, for those who are sensitive to spicy foods.
Moroccan Chicken Stew
serves 4 generous portions
What you need:
Don’t overlook making this dish because the ingredient list seems too long. Apart from the spices, there are very few ingredients needed and very little preparation required. You can replace Ras el Hanout with chili powder and garam masala (1 tsp each). Sumac and parsley add an extra dimension but can easily be omitted
- 8 pieces of chicken, skinless, bone in
- 2 cups of carrots peeled and cut into 1.5 inches long pieces then halved or quartered depending on the size of the carrots
- 2-3 medium yellow onions, thin sliced
- 1 small can stewed tomatoes, whole or diced (14oz or 400ml)
- 1 small can chickpeas, rinsed or 2 cups cooked chickpeas (14oz or 400ml)
- 2 cups chicken broth (500ml)
- 1.5 cups dried fruits of your choice: figs, prunes, raisins, apricots**
- 1 tbsp. fresh grated ginger or 1 tsp. dry
- 2 heaping tsp. Ras el Hanout***
- 1 tsp. cinnamon
- 1/2 tsp. ground turmeric
- 1 tsp. sumac (optional), adds a citrusy flavour
- 2 tsp. salt
- Plenty of pepper
- 2 zucchinis cut the same way as the carrots
- The juice of 1 lemon (preserved lemon pieces would be a great substitute)
- A generous handful of fresh chopped parsley if you like but not necessary
* I like to use a combination of thighs, drumsticks and halved breasts with the bone in because it yields maximum flavour. This dish can also be done with boneless chicken pieces of your choice which will slightly reduce the cooking time.
** I like to use figs and prunes which I cut in half.
*** Ras el Hanout has become much easier to find recently although if at all possible, I strongly recommend sourcing a good blend from a small spice store instead of a grocery store. Raz el Hanout’s personality varies from one master spice blender to another. It is the North African equivalent to India’s garam masala. It evokes sun drenched spice markets of the Mediterranean.
How to make it:
- Now this is where it gets really easy: add everything to a large pot except the dried fruits, zucchinis, the lemon juice and the parsley.
- Bring to a boil, reduce heat and simmer for about 25 minutes (15 minutes if using boneless meat).
- Add the zucchinis and fruit, simmer for another 10-15 minutes until the meat is cooked through.
- Meanwhile, prepare couscous according to package instructions. Couscous is normally ready in about 5 minutes.
- Stir lemon juice and fresh parsley in the stew
- Taste and adjust salt if needed.
- Ladle over couscous and serve.