Moroccan Stew


Moroccan Stew

4 Hr 5 Min

Your taste buds will love this take on a slow-cooked Moroccan stew that's also known as tagine.

What You'll Need

  • 1 tablespoon olive oil
  • 1 1/2 pound skinned and boned chicken thighs
  • 2 tablespoons honey
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons dried parsley
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 1/2 cup frozen pearl onions, thawed and drained
  • 1/2 cup sliced dried apricots
  • 1/3 cup sliced whole pitted dates
  • 1 lemon, peeled, sectioned, and chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 (10-ounce) package couscous, cooked
  • chopped fresh cilantro (optional)

What to Do

  1. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 5 minutes or until browned. Drain chicken, if necessary; place in a 3- to 4-quart slow cooker. Stir in honey and next 4 ingredients.

  2. Cover and cook on HIGH setting 3 hours. Add onions, apricots, dates, and lemon. Cover and cook on HIGH setting 1 more hour.

  3. Whisk together flour and water in a small bowl until smooth. Add to slow cooker.

  4. Cover and cook on HIGH setting 5 more minutes or until thickened. Serve over couscous and, if desired, with chopped fresh cilantro.


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Why aren't there any vegetables in this? I would add cubed pieces of eggplant, carrots and maybe some white kidney beans, and maybe even some zucchini and/or yellow squash, for more substance and nutrition.

Probably because this is a Moroccan dish where they use what they have available and this is native to this country, always fun to try new and authentic dishes!


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