SLOW-COOKED
FLU FIGHTING MOROCCAN CHICKEN STEW by CHEF DAN:
Serves
4
INGREDIENTS:
1
4-pound whole chicken, divided into pieces
2
tablespoons olive oil
2
teaspoons sea salt
1
tablespoon black pepper
2
teaspoons EACH smoked paprika, and turmeric
1
tablespoon EACH cumin, sumac, and ginger,
1
teaspoons EACH coriander, cinnamon, and allspice
1
lemon, sliced
2
tablespoon green chili paste
4
garlic cloves, chopped
2
cups water
1
onion, chopped
2
(15.5 Oz) cans chickpeas, washed and drained
2
tablespoon tomato puree
4
serving rice, as directed on package
Handful
fresh chopped cilantro
Yogurt
for serving
DIRECTIONS:
1.
In
a bowl, mix the paprika, and next 6 ingredients together.
2.
Place
the onion and chickpeas in the bottom of the slow cooker.
3.
Place
the chicken pieces in a mixing bowl and pour in olive oil salt and pepper, tossing
to coat.
4.
Pour
the spice mixture over the chicken, coat the chicken pieces evenly.
5.
Place
the chicken pieces in the slow cooker.
6.
Add
the sliced lemon, garlic, and tomato puree into the slow cooker.
7.
Spoon
the green chili paste over the chicken, evenly distributed.
8.
Pour
in the water, cover, and cook on low for 6-8 hours.
9.
Serve
with rice and garnish with yogurt and cilantro.
ENJOY
DAN: SING SONGS AND FIGHT THE FLU!!
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