moroccan style chicken stew

MOROCCAN STYLE
CHICKEN
STEW
Recipe by Lyndon Gee
1 Add oil to a pan, add the onion and
cook until browned then add the chicken
and stir 2 minutes.
serves 4
prep 10 mins
cook 25 mins
Ingredients
2 Add the chopped vegetables and cook
another 3 minutes, mixing regularly.
Dash oil (olive or vegetable)
500g boneless skinless chicken,
cubed (or use lamb, turkey or pork)
2 onions, sliced
300g chopped vegetables (e.g.
carrot, peppers, parsnip)
50g dried apricots, halved (or
raisins/sultanas/prunes)
1 x 400g tin tomatoes
1 heaped teaspoon each ground
cinnamon and cumin
200ml water
Pinch salt and plenty of pepper
Each portion contains
Calories
Sugar
Fat
229
11%
15g
17%
3g
4%
Saturates
Salt
0.6g 0.8g
13%
3%
of an adult’s guideline daily amount
Fibre
6g
25%
3 Add the apricots, tomatoes, spices, water
and seasoning. Bring to a gentle boil, turn
the heat down and simmer gently for 20
minutes stirring regularly.
Chef’s tip from Lyndon
To make this dish feed 2 more people, cut the chicken
smaller and add another 200g of vegetables and a
drained 400g tin of chickpeas.
Use up
You could also use leftover roast chicken instead of
raw chicken, or add any raw or cooked vegetables
that need using up.
Variations
Can use beef or pork and is very good with lamb
but depending on the cut may need to cook for
longer to make it tender, so check with your butcher
or read the label.
Moroccan style
chicken stew
This deliciously thick stew
can be varied depending
on what you have in the
fridge. It’s good served
with cous cous, rice,
baked potatoes or warm
pita bread and salad.
It’s also really tasty cold
the next day served in a
wrap.
Extra flavour
Add chilli if you like it spicy. Add loads of garlic or
fresh coriander, parsley or mint. You can also double
the amount of cumin and cinnamon or add smoked
paprika.
Freezer advice
For best results, cool down quickly
(ideally within an hour), divide into portions,
place in an airtight container, label and then pop
in the freezer. Defrost in the fridge, ideally overnight,
and use within 24 hours after defrosting.
Reheat in microwave or in a saucepan on the hob,
heating thoroughly until piping hot.
Vegetarian and vegan options
For a veggie version use butternut squash,
pumpkin or sweet potato rather than chicken.
Or just add a 500g mixture of different vegetables.
Allergy advice
Can be made with vegetable or chicken stock
instead of tomatoes and served with quinoa.
For lots more recipes and advice on making the most
of your food visit lovefoodhatewaste.com