Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn LudwigRich warm spices and sweet dried fruit make this Moroccan stew an instant favorite. Once you’ve prepped the ingredients, it’s only a matter of letting it cook. A slow cooker makes for even easier prep. Leave in the morning and come home to the sweet and savory aromas of dinner ready to eat.
1 ½lbsboneless, skinless chicken thighs, cut into 1-inch cubes or slices
1-2tbspextra-virgin olive oil
1medium onion, diced
2medium carrots, cut into chunks (about 1 cup)
1small sweet potato or 1/2 small winter squash (kabocha, butternut, buttercup, etc.; peeled), cut into 1-inch pieces (about 1 ½ cups)
6dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted
1(2-inch piece)fresh ginger, peeled and sliced into thin rounds
3medium cloves garlic
1(3- to 4- inch piece)fresh turmeric, peeled, or 1 teaspoon ground turmeric (optional)
dash of grated nutmeg
¼tspground white or black pepper
9-10sprigscilantro, stems and leaves coarsely chopped
¼cupextra-virgin olive oil
dash of cayenne pepper, or to taste (optional)
For the Moroccan Sauce
Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 week.
For the Moroccan Chicken Stew
Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
Heat the olive oil in a Dutch oven or stovetop-safe slow cooker insert over medium heat, or in a slow cooker on the sauté setting. Add the onion and cook, stirring, until translucent, 3 to 5 minutes.
Stir in the chicken and sauce from the bag, carrots, sweet potatoes, apricots, water, and salt. Cook, stirring, for 5 to 7 minutes. Reduce the heat to low, or transfer the ingredients or the slow-cooker insert to the slow cooker. Cover and simmer for at least 30 minutes or up to 1 1/2 hours on the stovetop (longer, slow cooking creates a more savory dish) or cook on low in a slow cooker for up to 8 hours or according to the manufacturer’s instructions. If desired, remove the lid for the last 15 to 30 minutes to thicken the sauce.½
Substitute chicken for 1 1/2 pounds extra-firm tofu, drained, pressed with an absorbent towel, and crumbled, and increase the salt to taste. Or substitute chicken for 1 recipe Basic Seitan (Always Delicious page 72) plus 2 additional tablespoons olive oil.
Serve over Cauliflower Couscous (Always Delicious pg. 211) or 1/4 cup Cooked Quinoa (Always Delicious pg. 231), with a side of salad greens and chopped raw vegetables tossed with 1 to 2 teaspoons Greek Dressing (Always Delicious pg. 285). For Dessert: 1 small apple, cored, sliced, and drizzle with 1/2 teaspoon honey and sprinkled with ground cinnamon and ground cardamom.Fat: 42%Carbohydrate: 34%Protein: 24%Calories: 658