| 1 minute to read
Moroccan Chicken Stew
- 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
- Coriander leaves
- Onion 50g
- Butter 5g
- Cinnamon powder
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.
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.
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.
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.
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.
Add the green beans for the final 4 mins of cooking time. Garnish with the coriander, parsley and the toasted almonds to serve.