Moroccan chicken stew

Low and slow is the key to creating this wonderfully tender Moroccan chicken stew recipe. Serve with yoghurt, lemon wedges and bread for a filling family meal that's packed with veges

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Serves 4

Prep

20M

Cook

1H 15M

Total

1H 35M

This recipe first appeared in Woman’s Day.

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Ingredients

1/4 cup olive oil

8 frenched chicken legs

1 onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon baharat (Arabic spice blend)

400 gram can diced tomatoes

2 celery stalks, diced

1 large carrot, diced

4 cup chicken stock

1 kumara, peeled, cut into 1cm-wide strips

2 medium courgette, trimmed, cut into 1cm-wide strips

400 gram can chickpeas, rinsed, drained

Greek-style yoghurt, lemon wedges, crusty bread to serve

Method

1.In a large saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning. Set aside.

2.In same pan, sauté onion for 3-4 minutes until tender. Add garlic and baharat, then sauté for 30 seconds until fragrant.

3.Add tomatoes, celery and carrot. Simmer for 2-3 minutes, then add stock.

4.Return chicken to pan with kumara, courgette and chickpeas. Bring to the boil. Reduce heat to low and simmer, partially covered, for 40-45 minutes until very tender.

5.Serve stew accompanied with yoghurt, lemon wedges and bread.