Moroc­can Chicken Stew

Woman’s Day (NZ) - - Everyday Food -

SERVES 4 PREPA­RA­TION 20 MIN­UTES COOK­ING 1¼ HOURS

¼ cup olive oil

8 frenched chicken legs

1 onion, thinly sliced

4 gar­lic cloves, finely chopped

1 ta­ble­spoon ba­harat (Ara­bic spice blend)

400g can diced toma­toes

2 cel­ery stalks, diced

1 large car­rot, diced

4 cups chicken stock

1 ku­mara, peeled, cut into

1cm-wide strips

2 medium cour­gette, trimmed,

cut into 1cm-wide strips

400g can chick­peas, rinsed,

drained Greek-style yo­ghurt, lemon wedges, crusty bread to serve

1. In a large saucepan, heat oil on high. Brown chicken for 4-5 min­utes, turn­ing. Set aside.

2. In same pan, sauté onion for 3-4 min­utes un­til ten­der. Add gar­lic and ba­harat, then sauté for 30 sec­onds un­til fra­grant.

3. Add toma­toes, cel­ery and car­rot. Sim­mer for 2-3 min­utes, then add stock.

4. Re­turn chicken to pan with ku­mara, cour­gette and chick­peas. Bring to the boil. Re­duce heat to low and sim­mer, par­tially cov­ered, for 40-45 min­utes un­til very ten­der.

5. Serve stew ac­com­pa­nied with yo­ghurt, lemon wedges and bread.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.