Moroccan Chicken Stew Recipe at MyDish

Moroccan Chicken Stew

4 stars based on 2 reviews Rate this Recipe

Method

  • Heat oil/butter in pan.

  • Dust chicken thighs (or breasts) in ground almonds.

  • Fry onions in oil for few minutes, then brown the chicken.

  • Add in everything else and simmer, covered, for about 45 mins to an hour.

  • Serve with cous cous.

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    Tips

    • you might want to add more stock during simmering.

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    Ingredients

    • 6-8 chicken thighs
    • 1 onion chopped
    • enough to lightly dust chicken thighs ground almonds
    • 50-75g dried apricots chopped
    • 2 tbls honey
    • about 200ml chicken stock
    • 1-2 tsp cinnamon powder
    • to taste salt and pepper
    •  oil or butter for shallow frying

    By Views 2951  Added Thu Dec 31 2009


    Kids liked it because it was quite sweet...watch how much honey and cinnamon you add!

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