Moroccan Chicken and Vegetable Stew
Our entire family likes chicken and vegetables. You can put it in stir-fry, or pot pie, it doesn't really matter. The combination is always a winner. But, it can become tiresome. This super easy recipe has some unexpected flavors that brighten up a classic combo like chicken and veggies.
One night our son had been talking with a friend of his who's family is Moroccan and I was inspired. I know that the Mediterranean countries are known for their spices and I always have the warm spices of cinnamon and cloves in the house and I appreciate the pairing. On this night I had some frozen chicken that I had boiled and shredded so that is what I used. You can also use rotisserie chicken for an even easier dinner.
You can serve this over rice or cauliflower rice if you desire, it is delicious that way as well. But, when I am eating AIP often I just serve it as it is out of the pot. Hearty and tasty. Enjoy.
Moroccan Chicken Stew
Moroccan Chicken and Vegetable Stew
Ingredients
- 1 Tbsp olive oil
- 2 chicken breasts, boneless/skinless, cut into cubes (can use 4-5 chicken thighs)
- 1 sweet potato, diced (I prefer the Japanese white ones)
- 1/4 onion, diced
- 2 cups cauliflower florets
- 1-2 carrots, sliced
- 1-2 garlic cloves, minced
- 1 cup chicken bone broth
- 1 cup coconut milk
- 1 Tbsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 fresh lime, juiced
- salt & pepper to taste
Instructions
- In a large skillet on medium, cook oil and chicken until done, about 8 minutes. Stir occasionally.
- Add all other ingredients, except the lime juice. Let cook for 12-15 minutes on medium. When vegetables are fork tender it is ready to eat.
- Just before serving juice ½ a fresh lime into pan. Can also top with cilantro if desired.
