Moroccan Chicken Stew

Posted by : Ipshita Mukherjee

Moroccan Chicken Stew
924
Nonvegetarian Recipes
  • Food Type : Nonveg
  • Cook Time : 00:40
  • Cuisine : Other
  • Calories
    470kcal
  • Protein
    66gm
  • Fat
    17gm
  • Carbs
    12gm

How to make & Moroccan Chicken Stew

Step-1

In 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-2

In 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-3

Add the chicken breast cut into 4 equal portion, and cook until the golden in color , then turn and cook to lightly golden on other side.

Step-4

Add the red peppers, lemon slices, salt,Kashmiri red chili powder and water. Simmer with the lid on for about 40 mins until the chicken is cooked through.

Step-5

If 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-6

Add the green beans for the final 4 mins of cooking time. Garnish with the coriander, parsley and the toasted almonds to serve.