Moroccan chicken stew with chickpeas and couscous
A hearty stew of chicken thigh fillets, chickpeas, carrots and tomato, spiced with cumin, coriander, paprika and cinnamon and freshened with lemon. Served with couscous and a spoonful of yoghurt. Many eat it with warm pitta bread instead, and a few dried apricots or raisins give it a tagine-like sweetness.
- 35 minTime
- 24 minHands-on
- 4Portions
- ≈ 36 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 3Carrots
- 500 gChicken thigh fillet
- 1 tbspOlive oil
- 2 tspCumin, ground
- 2 tspGround coriander
- 2 tspPaprika
- 1 tspCinnamon
- 3 mlChili flakes
- to tasteSalt
- 400 gCrushed tomatoes
- 250 gChickpeas, drained, 1 tin
- 300 mlChicken stock, water and a cube
- 1Lemon, zest and juice
- 3 tbspParsley, chopped
On the side
- 2 dlCouscous, ideally wholewheat
- 2 dlNatural yoghurt
Method
- Peel and chop the onion and garlic. Peel the carrots and cut them into chunks. Cut the chicken into large pieces.
- Fry the onion and carrots in the oil in a casserole over a medium heat for 4 minutes, until the onion softens. Add the chicken, garlic and spices, season with salt and fry for 2 minutes, stirring.
- Add the tomatoes, chickpeas and stock and simmer, covered, for 20 minutes, until the chicken and carrots are tender.
- Cook the couscous according to the packet instructions.
- Zest and juice the lemon. Chop the parsley.
- Stir the lemon zest and juice into the stew and season with salt. Scatter over the parsley and serve with the couscous and a spoonful of yoghurt.
The cost is estimated from Swedish grocery prices.
