Morrocan-Inspired Chicken Stew

– 2 medium-sized onions
– 4 cloves of garlic – crushed
– 2 legs
– 2 thighs
– 1 package chicken gizzards and hearts
– 6 large potatoes cut in half widthwise, then into eights
– 4 large carrots or half a bag of baby carrots – large carrots need to be chopped, the baby ones can stay as they are
– 1 large green pepper – chopped into chunks
– 12 dried apricots
– 12 prunes
– 4 tbsp of pomegranate molasses (more if you require a more intense taste)

– 1 tbsp cumin
– 1 stick cinnamon
– 3 pods of cardamom
– Black pepper
– 8 Curry leaves
– 1 bay leaf
– ¼ tsp allspice
– 1 tbsp salt
– 2 dried hot chili peppers
– Olive oil

  • Crush the garlic and warm it in olive oil in a large non-stick pot (a cast-iron pot is ideal) – the warming of garlic also flavors the oil and prevents the garlic from burning.
  • Place the when the garlic has cooked sufficiently, but not burned, remove it and place the onions into oil.
  • While sautéing the onions, add the spices one by one to create almost a spice rub. All the spices will blend together and create a consistent coating for the chicken.
  • Add the chicken – let it brown on all sides before adding other ingredients.
  • Once the chicken has browned, place the rest of the ingredients inside the pot.
  • Cover the pot and cook on medium heat until enough liquid gathers on the bottom to almost braise the meat.
  • Lower the heat to low and cook for 90 minutes. The longer the slow cooking time, the deeper the flavors will be.
  • ***Makes 6 Servings***

    © 2024 Olga Massov