This Moroccan chicken stew is absolutely delicious. We might even say that it’s the best recipe we have ever shared with you on the blog. Yes, my mum’s pizza recipe was fantastic. Yes, this salad was pretty epic. Yes, this burger was amazing. And what can I say about my favourite pasta? Outstanding. But this juicy, spicy chicken stew is just perfect. It melts in your mouth, the sauce is mouth-watering and it tastes even better the day after. We found the recipe in the Hemsley and Hemsley book, which has become one of our favorite cookbooks. Of course, we’ve made a few tiny changes like we did for this other recipe from the book.
You’ll need (Serves 4):
A large handful of flaked almonds
Extra virgin olive oil
2 red onions, sliced
4 garlic cloves, diced
2 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 lemon, cit into 6 thick slices
A handgul of green olives, stones removed
300 ml vegetable stock
4 pitted dates
150 gr green beans
Sea salt and black pepper
First toast the flaked almonds in a large dry pan. Careful! They burn easily. reserve.
Now heat the extra virgin olive oil and cook the scliced onions for about 5 minutes. Add the garlic, ginger, cumin, cinnamon and paprika and fry for another minute.
Add the chicken thighs and cook until they have a beautiful light brown colour on both sides.
Add the red peppers slices, the lemon slices, olives, dates and broth. Simmer with the lid on for about 35 minutes until the chicken is cooked though.
Add the green beans and cook another 5 minutes.
Season to taste and sprinkle the toasted flaked almonds before serving.