Lunch / Dinner
Moroccan Chicken Stew
Give weeknight meals an exotic update with ras el hanout, an aromatic spice blend that’s a staple in Moroccan cuisine. You’ll see why this spice loosely translates to “top of the shelf” when you take a bite out of this top-of-the-line Moroccan Chicken Stew.
Ingredients
Make Ahead & Freeze
Complete through step 2, and let cool completely. Divide into heavy-duty resealable plastic bags. Label, date, and freeze for up to 2 months. Let thaw in refrigerator overnight. Place in a large Dutch oven with ¼ cup water (or chicken stock). Bring to a boil; reduce heat to medium-low. Simmer until piping hot throughout, 20 to 30 minutes.
Test Kitchen Tips
Don’t panic if browned bits start to stick to the bottom of the pot while onions are cooking. Add a splash of water to dissolve the browned bits; the liquid will reabsorb into the onions.
You can purchase ras el hanout at specialty food stores and World Market.
Instructions
Pat chicken dry with paper towels, and sprinkle with 2½ teaspoons salt.
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add 4 chicken thighs, and cook until browned on both sides, 5 to 7 minutes, turning halfway through. (Reduce heat as necessary to prevent overbrowning.) Transfer chicken to a plate. Repeat with remaining 1 tablespoon oil and remaining 4 chicken thighs. Set chicken aside.
Reduce heat to medium. Add onion to Dutch oven, and cook, stirring frequently, until softened, 4 to 5 minutes. Add garlic and ras el hanout, and cook for 1 minute, stirring frequently. Add tomatoes, ¾ cup water, and honey; return chicken and any drippings to Dutch oven, and bring to a boil. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in apricots, chickpeas, and remaining 2 teaspoons salt; cover and cook, stirring frequently, until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 15 to 25 minutes. Top with almonds, parsley, and olives, if desired. Serve immediately.