Moroccan chicken stew
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
- Serves: 4 persons
- large handful flaked almonds
- 1tbsp ghee
- 2red onions, finely sliced
- 4garlic cloves, finely chopped
- thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
- 1tsp ground cumin
- 1tsp ground cinnamon
- ½smoked sweet paprika
- 4chicken thighs, skin on
- 2red peppers, sliced into thin strips
- 1large lemon, cut into 6 thick slices
- handful green olives, stoned
- 250ml gluten-free chicken stock or bone broth
- 4pitted dates or dried apricots, chopped
- a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
- 150g green beans, halved
- handful fresh coriander, chopped
- handful fresh parsley, chopped
Step 1In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
Step 2In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
Step 3Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Step 4Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
Step 5If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Step 6Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.