Moroccan Chicken and Potato Stew
Two girls and I got together for a small potluck dinner last night. It was the best meal: green beans with almonds, roasted pepper and white bean dip, spinach salad, basmati rice, and my contribution, slow-cooked Moroccan Chicken and Potato Stew, based off this recipe.
As usual, I made several changes, which are below:
- 1 tablespoon olive oil
- 2 teaspoons finely chopped garlic
- 1.5 lbs chicken breasts [despite the warning not to use them, they turned out great]
- 1 potato, cut into big chunks
- 2 sweet potatoes, cut into big chunks
- 1 1/2 cups cut carrots [cheaper than baby carrots!]
- 4 stalks of celery
- 1/2 onion
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1/2 to 1 teaspoon ground red pepper
- 1/2 to 1 teaspoon crushed red pepper
- 1 can (14 ounces) chicken broth
- 1 can (14 ounces) stewed tomatoes, un-drained
- 1 teaspoon lemon juice
1. In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
2. Potatoes, sweet potatoes, carrots, onion, and celery. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and vegetables. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
3. Stir in tomatoes. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving.
[Cross-posted to GW Bites]