Thanks to cinnamon, turmeric, and smoky cumin, this Moroccan-spiced chicken stew is to die for.
Ingredients:
- For the stew
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 1 large carrot, sliced
- 3 1/2 cups small cauliflower florets
- 1 medium sweet potato, diced into ½ inch cubes
- 1 ½ teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 3 ½ cups low-sodium chicken broth
- 1 cup pearl Israeli couscous
- ½ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- Mix-ins:
- ⅓ cup chopped shelled roasted pistachios
- ½ cup finely chopped flat-leaf parsley
- ½ cup dried cherries
- To garnish:
- Extra parsley & pistachios
Directions:
- Add coconut oil to a large Dutch oven or pot over medium-high heat. Once the coconut oil is melted, add in chicken thighs and generously season with salt and pepper. Brown chicken thighs for about 3-4 minutes per side. You do not need to cook completely. Remove chicken and transfer to a plate.
- Add in garlic, onion, carrot, cauliflower florets, and diced sweet potato. Cook for 6-8 minutes, stirring frequently until the onion begins to soften.
- Next stir in spices: ground turmeric, cumin, and cinnamon. Let spices cook for 30 more seconds to enhance flavors, then add the chicken thighs back into the pot. Slowly add in chicken broth, then couscous and salt and pepper. Stir to combine and make sure the chicken is well coated with the broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. After 15 minutes remove the lid, stir and allow to simmer uncovered for 10-15 more minutes or until most of the liquid is absorbed. At this point, you can remove the chicken and shred then add back to the pot, or you can leave it as is and serve it with larger chicken pieces.
- Next, gently stir in the chopped pistachios, parsley, and dried cherries. Taste and adjust seasonings as necessary, adding more salt and pepper if desired. Serve with extra parsley + a few crushed pistachios on top. Serves 6. Enjoy!