Moroccan Chicken Stew

Ingredients

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Butter

  Unsalted

  1 tbsp or 14g

• Red Onion

  Freshdirect

  2 small raw or 140g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  6 tbsp or 36g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Dates

  Medjool

  4 date, pitted or 96g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. In a large, dry pan, toast the almonds for 2 minutes until golden. Set aside.
2. In the same pan, heat the butter and cook the finely sliced onions gently for 8 minutes until softened. Add the minced garlic, grated ginger, cumin, cinnamon, and paprika, and fry for 1 minute more.
3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp. Turn and cook until lightly golden on the other side.
4. Add the sliced red peppers, lemon slices, olives, chicken stock, and chopped dates. Simmer with the lid on for about 40 minutes until the chicken is cooked through.
5. If the sauce is too watery, remove the lid and let it reduce. If too thick, add a few tablespoons of water.
6. Add the halved green beans in the final 4 minutes of cooking. Season to taste and top with freshly chopped cilantro, parsley, and toasted almonds to serve.

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