Moroccan Chicken Stew

Moroccan Chicken Stew

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Ipshita Mukherjee
Ipshita Mukherjee
470
Calories
Kcal
66
Protein
gm
17
Fat
gm
12
Carbs
gm
cookingtraditionicon
Other
nonveg
Nonveg
recipepreparationtime
00:40

TC 0.9 #Week2 #Challenge #MealPrep3

Ingredients

  • listcheckChicken 200g
  • listcheckChopped Almonds 10g
  • listcheckChopped Beans 50g
  • listcheckChopped Red bell pepper 50g
  • listcheckLarge yellow lemon 2 to 3 slices
  • listcheckPaprika powder
  • listcheckRoasted cumin seeds
  • listcheckKashmiri red chili powder
  • listcheckSalt
  • listcheckCoriander leaves
  • listcheckParsley
  • listcheckOnion 50g
  • listcheckGinger
  • listcheckGarlic
  • listcheckSalt
  • listcheckButter 5g
  • listcheckCinnamon powder
  • listcheckWater
  • Method

  • 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.
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