Empty My Fridge
One Pot Moroccan-Spiced Chicken Stew with Sweet Potato & Couscous
Ingredients
- Avocado oil1 tbsp
- Chicken thigh · boneless skinless cubed1 lb
- Salt1 ½ tsp
- Black pepper · ground
- Onion · chopped1
- Carrot · sliced1
- Cauliflower3 ½ cups
- Sweet potato · peeled diced1
- Garlic · minced3 cloves
- Turmeric · ground1 ½ tsp
- Cumin1 tsp
- Cinnamon · ground1 tsp
- Chicken broth4 cups
- Couscous1 cup
- Parsley · finely chopped½ cups
- Cherry · dried½ cups
- Pistachio · chopped roasted⅓ cups
Instructions
- Heat 1 tablespoon avocado oil in a large Dutch oven or pot over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and brown for 5 to 7 minutes until slightly golden. Transfer the chicken to a plate.
- Add another tablespoon of oil, then stir in the onion, carrot, cauliflower and sweet potato. Cook 5 to 7 minutes, stirring often, until the onion starts to soften.
- Stir in the garlic, turmeric, cumin and cinnamon and cook for 1 minute. Return the chicken to the pot, then slowly add the chicken broth, couscous, ½ teaspoon kosher salt and a lot of black pepper. Stir so the chicken is coated with broth.
- Bring to a gentle boil, then cover, reduce heat to low and simmer for 15 minutes. Remove the lid, stir, and simmer uncovered for 5 to 10 more minutes, until the vegetables are fork-tender.
- Gently stir in the dried cherries and parsley. Taste and adjust salt and pepper as needed. Garnish with extra parsley and crushed pistachios and serve.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicOnionCarrotChicken thighPistachioSweet potatoCauliflowerCherry
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