Moroc­can chicken-and­veg­etable stew

SERVES 4

Yoga Journal - - LIVE WELL -

From chef Josh Tom­son, ex­ec­u­tive chef at The Lodge at Wood­loch, in Haw­ley, Penn­syl­va­nia This dish makes use of any left­over cooked chicken, as well as a bumper crop of veg­eta­bles like toma­toes, pep­pers, and squash. 3 tbsp olive oil, di­vided 2 tbsp yel­low onion, diced 1 tsp gar­lic, chopped 1 quart low-sodium tomato juice 1 cup frozen heir­loom toma­toes, diced 1 tsp ras el hanout (Moroc­can spice blend) 1 tsp harissa paste (Moroc­can chile paste); or gochu­jang paste or sriracha 1 small egg­plant, diced 1 red onion, diced, 1 red bell pep­per, diced (can also use frozen roasted pep­pers) 1 zuc­chini, diced 1 yel­low squash, diced 1 car­rot, diced 1 cup of gar­banzo beans, drained and rinsed 2 cups cooked bone­less, skin­less chicken breasts or thighs, shred­ded 1 tbsp shelled sun­flower seeds, op­tional In a medium saucepan over medium heat, sauté 1 tbsp olive oil, yel­low onion, and gar­lic un­til onion is lightly browned, 2–3 min­utes. Re­move pan from heat and slowly fold in tomato juice and frozen toma­toes. Re­turn to heat and add ras el hanout and harissa paste. Bring to a sim­mer and cook Moroc­can sauce, un­cov­ered, stir­ring oc­ca­sion­ally, 15 min­utes. In a large saucepan over medium heat, sauté egg­plant, red onion, bell pep­per, zuc­chini, yel­low squash, car­rot, and gar­banzo beans in re­main­ing 2 tbsp olive oil un­til veg­eta­bles are slightly ten­der, 8–10 min­utes. Add chicken to mix­ture and stir to re­heat, 2 min­utes. Pour Moroc­can sauce over chicken and veg­gies and stir; cover and sim­mer, stir­ring oc­ca­sion­ally, 20 min­utes. Split stew among 4 bowls and gar­nish with sun­flower seeds if de­sired.

NU­TRI­TIONAL INFO 360 calo­ries per serv­ing, 19 g fat (3 g sat­u­rated), 45 g carbs, 14 g fiber, 9 g pro­tein, 641 mg sodium

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