Moroccan Spiced Chicken and Root Vegetable Stew

Maelle & Richard cook a really easy Moroccan chicken tagine that’s unbelievably tasty and filled with good things. It’s one of five recipes for a Moroccan feast, celebrating the historic relationship between France and Morocco. Check out all the videos and cook up a fabulous meal for your family. Any of the recipes is great on its own too. Here’s what you’ll need. Serves 7-9 people.
Equipment you will need:
A cooking pot with a tight fitting lid that will go on top of the stove and in the oven with a capacity of a minimum of 3 litres..
Ingredients you will need:
600g skinless boneless chicken thighs, cut into big pieces. (Usually in half is about right).
2 medium onions, peeled and cut into big chunks.
2 sticks of celery, washed and cut into big chunks.
2 medium carrots, peeled and cut into big chunks.
1 red pepper, cleaned and cut into big chunks (optional).
5 cloves of garlic, peeled and either thinly sliced or roughly chopped.
1 inch ginger root, peeled and roughly chopped.
300g cherry tomatoes, cut in half.
1 dessert spoon tomato purée.
1 generous dessert spoon Ras el Hanout.
2 pickled lemons, chopped.
2 bay leaves.
2 3 sprigs of either oregano or thyme.
1 chicken stock cube or individual ‘stockpot’.
2 tablespoons roughly chopped coriander.
1 lemon, halved and juiced.
Water enough to cover the bottom of the pan..
Olive oil.
Salt.
Pepper.
Method.
1) Place the pan on the hob on a low heat and add a generous 3 tablespoons of olive oil, onions, carrots and celery (plus peppers if you are using them). Leave them to sweat for about 5-10 mins over a low heat with the lid on so that they start to soften but do not colour at all. Stir reasonably regularly so they do not catch..
2) Add the garlic and ginger and allow to fry for another 2-3 minutes, stirring so that they do not catch..
3) Add the tomato purée and allow to fry for a minute or two, stirring so that it does not catch and then add the Ras el Hanout. Allow to fry for a minute, stirring so that it does not catch..
4) Push all the vegetables to the perimeter of the pan and put the chicken thighs in the space you’ve now made in the centre of the pan. Start to fry them a little bit so they seal and start to take the heat. It is not necessary to colour them. Turn them over with a wooden spoon so they do not stick and continue like this for about 5 minutes..
5) Add the cherry tomatoes, stock cube and then the water. You should add enough water so that the liquid comes about half way up the pieces of chicken. It is not necessary to cover them. Stir in the pickled lemon..
6) Season with the salt and pepper, remembering you can add more later, but once it is in, you cannot take it out, so be cautious..
7) Add the bay leaves and the oregano or thyme..
8) Bring to a simmer. Place the lid on and either put it on a really, really low heat on the hob or transfer it to the oven at about 160C..
9) Leave to cook until the chicken thighs break apart when you poke them either with your finger or a fork. This will take about 45mins (ish)..
10) When it is ready and you are ready to serve up, take the lid off and sprinkle the lemon juice and roughly chopped coriander over the top. Gently stir in a little with a spoon..
Serve and enjoy!!

Jim Clendenen’s version of this classic French stew, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef’s Garden, in his native Ohio..
FOR THE FULL RECIPE, VISIT:http://www.foodandwine.com/recipes/lamb-stew-root-vegetables.
INGREDIENTS:
1/2 cup all-purpose flour.
Salt and freshly ground pepper.
4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes.
1/2 cup olive oil.
2 cups dry red wine.
2 tablespoons sherry vinegar.
4 cups chicken stock.
2 tablespoons chopped tarragon.
1 pound baby carrots, peeled.
1 pound baby parsnips, peeled.
1 pound small fingerling potatoes.
1/2 pound baby turnips, halved.
8 baby fennel bulbs, trimmed, fronds reserved and chopped.
1 large shallot, minced.
2 tablespoons minced parsley.
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Lamb Stew With Root Vegetables | Recipe | Food & Wine.
https://www.youtube.com/channel/UCKH_4hkRSyUSHDIFMzlGCRA

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INGREDIENTS USED:
6 chicken legs.
Potatoes.
1 onion.
1 whole garlic.
1 preserved lemon.
1 lemon.
1.5 Tbsp of ginger.
1.5 Tbsp of turmeric.
1.5 Tbsp of cumin.
1 Tbsp of salt.
1 Tbsp of Pepper.
Coriander.
Olive Oil.
You can also add olives! I completely forgot!
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Moroccan cooking is a feast for the senses, with complex blends of spices and exotic aromas..
The bustling markets are alive with colour and you will find almost any vegetable you could think of..
Learn how to make my Moroccan Style Vegetable Stew served with fluffy cous cous and toasted nuts:
Ingredients:
Handful Fresh Parsley (Finely chopped).
2 Tomatoes (chopped into chunks).
½ Fennel (chopped into small pieces).
Daikon Radish (chopped into chunks).
1 large Carrot (chopped into chunks).
1 large Courgette (chopped into chunks).
1 Green pepper (chopped into chunks).
1 Red pepper (chopped into chunks).
3 Cloves Garlic (Minced or finely chopped).
1 large onion (Sliced).
1 tin of chick peas (rinsed thoroughly).
1 tin of tomatoes.
Chunk of fresh Ginger (finely chopped).
1 TBSP Cumin.
1 TBSP Paprika.
1 TBSP Sugar (raw, refined).
1 TSP Salt.
2 TSP Turmeric.
Pinch of Ground Cinnamon.
¼ TSP Cayenne Pepper.
1 Cinnamon Stick.
4 Cloves.
2 cups of water.
2 TBSP Cooking oil.
Couscous:
2 cups water.
1 TBSP vegan spread/butter.
1 TSP salt.
1.5 Cup of couscous (Uncooked).
Handful of cashew (roughly chopped).
Peri Peri sauce or Hot Pepper sauce (optional).
Method:
Vegetable Stew:
1) Heat oil in large saucepan..
2) Add onions and fry for approx 4 mins..
3) Add ginger and garlic fry for 1 min..
4) Add cloves, cinnamon stick, turmeric, paprika, cumin, cayenne pepper, ground cinnamon fry for 1 min..
5) Add carrot, pepper and courgette, stir well..
6) Add 2 cups of water, put lid on pan and bring to boil..
7) Simmer for 10 mins..
8) Add chickpeas and parsley..
9) Tear the tinned plum tomatoes and add along with the juices..
10) Add salt and sugar..
11) Add lid and simmer for approx 15 mins until all the vegetables are tender..
12) Remove cinnamon stick..
Couscous:
1) Heat water in a pan with the salt and butter..
2) Once boiling remove from heat immediately and the couscous..
3) Stir well and replace lid and set aside for 5 mins for the couscous to absorb the water..
4) Fluff with a folk..
5) Lightly toast nuts..
To serve load bowl with couscous, top with vegetable stew and spoon over extra broth/sauce. Sprinkle with the toasted nuts and drizzle with a little hot sauce (optional) to serve..
Music: Chigaga Groupe.
Drums of the Desert.
Hassan Arsmouk

Something warm and cozy. One pot is all you need. So easy…SO yummy…❤️️.
#Asmr #SoftlySpoken #Cooking.
Link to Recipe: http://www.littlebroken.com/2016/10/11/one-pot-chicken-stew/.
Ingredients.
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces.
1 Tbsp. canola oil.
3 medium carrots, sliced diagonally into ½-inch pieces.
1 medium sweet onion, cut into 12 wedges.
6 garlic cloves, chopped.
5 cups chicken stock, divided.
2 Tbsp. all-purpose flour.
1 dried bay leaf.
12 oz. baby white potatoes, quartered.
¼ cup fresh chopped parsley.
salt and freshly ground black pepper.
( i always add in extra seasonings… I added about 1/2 to 1 tablespoon of oregano…around a teaspoon of paprika…and around 1/2 tablespoon of garlic and herb seasoning).
Season the chicken with salt and pepper, to taste..
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate..
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven..
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered..
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving..
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There’s nothing better than BBQ chicken if the chicken is done right. Most of the time chicken breasts are overcooked and very dry. I used a kettle style BBQ for this recipe but you can also do it in a conventional home oven. The main secret is to seal in the juices with high heat at the start and then slow cooking for the remainder of the time at a lower temperature. That’s where these charcoal BBQ’s are ideal because as the wooden or coal naturally die down, it automatically lowers the temperature rendering a super juicy bird. The second part is by spatchcocking or butterflying the bird. By splitting open the bird and spreading it out, the breast are on the same level as the legs giving you less chances of over cooking them. If you’re cooking this in a BBQ, add a little piece of water soaked wood for that smokiness at the very start..
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