Recipes
non-veg
Moroccan Chicken Stew
By Ipshita Mukherjee
⏳ Prep Time: 40 minute
13 Jan 2020
Nutritional Overview
Calories
470.6 kcal
Protein
66.5 gm
Carbs
12 gm
Fats
17.4 gm
Ingredients
Chicken 200g
Chopped Almonds 10g
Chopped Beans 50g
Chopped Red bell pepper 50g
Large yellow lemon 2 to 3 slices
Paprika powder
Roasted cumin seeds
Kashmiri red chili powder
Salt
Coriander leaves
Parsley
Onion 50g
Ginger
Garlic
Salt
Butter 5g
Cinnamon powder
Water
Method
Step 1
In a large, dry pan, gently toast the almonds for 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 mins until softened. Add the garlic, ginger and spices, and fry for min more.
Step 3
Add the chicken breast cut into 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 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 mins of cooking time. Garnish with the coriander, parsley and the toasted almonds to serve.
Download your free diet plan
Empower yourself with our expertly crafted diet plan.
