Quick & Easy Moroccan Chicken Stew: 30-Minute Meal Magic

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans are budget-friendly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories and water with seasoning is economical.

Soak a pinch of saffron threads in cold water to release color and flavor.

Chop celery into thin pieces, adjusting thickness if necessary.

Chop onions into long strips instead of dicing.

Heat olive oil and butter in a very large pan over medium to medium-high heat.

Add chopped onions to the pan and sauté for about 3-4 minutes until starting to turn translucent.

Add salt to the onions to help them sweat.

Once the onions are translucent, add chopped celery and sauté until it starts to soften, about 3-4 minutes.

Add black pepper, garlic powder, and ground cumin to the celery and onions, stirring to incorporate the spices.

Dice pre-cooked chicken breast into small cubes or shred if using rotisserie chicken.

Add tomato paste and Harissa paste to the pan, stirring well to combine and cook out the raw flavor of the tomato paste.

Add the saffron threads and soaking water to the pan (or substitute with turmeric and water).

Add flour to the mixture, stirring to hydrate and cook off the raw flavor of the flour.

Gradually add chicken broth to the pan, ensuring everything is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens