Moroccan Chicken Stew with Zucchini & Chickpeas served on Curried Couscous

Moroccan Chicken Stew Recipe with Sautéed Zucchini & Onion Dressing

Servings: 3
Cuisine: African
Course: Main Course
Diet: Non-Vegetarian
Total Time: 65 minutes (Prep: 20 minutes, Cook: 45 minutes)

Discover the rich and flavorful Moroccan Chicken Stew with sautéed zucchini and onion dressing. This comforting dish blends tender chicken, earthy chickpeas, and aromatic spices, making it a delightful choice for a hearty meal. The addition of sautéed zucchini and onions adds a layer of texture and a refreshing contrast to the stew, perfect when served on a bed of curried couscous as traditionally done in African cuisine.

Ingredients

Instructions

1. Preparation:
   Begin by preparing all your ingredients. Chop the vegetables, mince the ginger, and soak the chickpeas overnight if you haven’t done so already. Slice the zucchini and onions for sautéing separately.

2. Cook the Chicken:
   Season the boneless chicken breasts with salt. Heat some oil in a large saucepan over medium heat. Brown the chicken on both sides until it’s nearly cooked through (about 5-7 minutes). Remove the chicken from the pan and set it aside.

3. Prepare the Chickpeas:
   In a pressure cooker, cook the soaked chickpeas for about 5-6 whistles until soft and tender. Set aside once cooked.

4. Sauté the Vegetables:
   In the same saucepan, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the flavors start to meld.

5. Spice it Up:
   Add the minced ginger, paprika powder, cumin powder, dried oregano, cayenne pepper, and turmeric powder to the pan. Stir the spices into the vegetable mixture and cook for 1 minute to release their fragrance.

6. Simmer the Stew:
   Add the water and crushed tomatoes to the pan, stirring to combine. Return the chicken to the pan. Reduce the heat to low, cover, and simmer for about 10 minutes to allow the flavors to develop.

7. Add Chickpeas and Zucchini:
   Once the chicken has simmered, add the cooked chickpeas and the sliced zucchini to the pan. Bring everything to a boil again, then reduce the heat. Cover and cook for an additional 15 minutes, or until the zucchini is cooked through and tender.

8. Sauté Zucchini and Onions:
   While the stew is cooking, heat some oil in a separate pan. Sauté a few slices of zucchini and onion until lightly browned and soft. This will serve as a garnish for the stew.

9. Finishing Touches:
   Stir in the lemon juice to the stew just before serving to brighten up the flavors.

10. Serve:
    To serve, place the Moroccan Chicken Stew with sautéed zucchini and onion dressing on a bed of curried couscous, just as it’s traditionally done in Africa. Garnish with the sautéed zucchini and onion slices, and optionally, a few fresh strawberries for a pop of color and a touch of sweetness.

Enjoy this hearty, spiced Moroccan dish that’s sure to warm you up with its complex flavors and comforting textures!

Nutritional Information (per serving)

Feel free to adjust the seasoning to suit your taste. This dish also pairs wonderfully with a side of flatbread or a fresh salad to complete your meal.