Name: Moroccan chicken stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1/4 cup olive oil; 8 chicken drumsticks; 1 onion, thinly sliced; 4 clove garlic, finely chopped; 1 tablespoon baharat; 400 gram can diced tomatoes; 2 celery stalks, diced; 1 large carrot, diced; 1 litre chicken stock; 1 kumara, peeled, 1cm wide strips; 2 medium zucchini, trimmed, 1cm wide strips; 400 gram can chickpeas, rinsed, drained; greek yoghurt, lemon wedges, crusty bread to serve

Moroccan chicken stew

Slow cooked for extra flavour.

Serves 4

Prep

20M

Cook

1H 15M

Total

1H 35M

Packed with delicious veggies, tender chicken drumsticks and simmered in a fragrant baharat sauce, this hearty, slow-cooked Moroccan stew is the perfect way to spice up dinnertime.

Looking for more chicken stews and casseroles or more Moroccan recipes?

Ingredients

1/4 cup olive oil

8 chicken drumsticks

1 onion, thinly sliced

4 clove garlic, finely chopped

1 tablespoon baharat

400 gram can diced tomatoes

2 celery stalks, diced

1 large carrot, diced

1 litre chicken stock

1 kumara, peeled, 1cm wide strips

2 medium zucchini, trimmed, 1cm wide strips

400 gram can chickpeas, rinsed, drained

greek yoghurt, lemon wedges, crusty bread to serve

Method

1.In a large saucepan, heat oil on high heat. Brown drumsticks, for 4-5 minutes, turning. Set aside.

2.In same pan, saute onion for 3-4 minutes until tender. Add garlic and baharat and saute for 30 seconds until fragrant.

3.Add tomatoes, celery and carrot. Simmer for 2-3 minutes, before adding stock.

4.Return drumsticks to pan with kumara, zucchini and chickpeas. Bring to boil. Reduce heat to low, and simmer, partially covered, for 40-45 minutes until very tender.

5.Serve stew, accompanied with yoghurt, lemon wedges and crusty bread.

If liked, accompany with couscous and a salad of chopped tomato, parsley and olive oil.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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