Name: Moroccan chicken and chickpea stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 1 tsp ground cumin; 1 tsp ground ginger; 1 tsp salt; ¾ tsp black pepper; ½ tsp ground cinnamon; ½ tsp ground coriander; ½ tsp cayenne; ½ tsp ground allspice; ¼ tsp ground cloves; ½ tsp paprika; ½ tsp dried onion; ½ tsp dried garlic; 1 stick basil; ¼ tsp oregano; ¼ tsp thyme; 1 red onion in chunks; 1 carrot in small chunks; Green beans; red/yellow peppers; 1 tsp minced ginger; 1 tsp minced garlic; 1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less); 1 tsp harissa paste (we like very spicy food, so if you don’t add less); 2 pinches salt, black pepper, pinch of sugar; 1 ¼ tbsp tomato puree; 2 chicken breast; 1 tin of tomatoes; 1 tin of drained chickpeas; 1 chicken or beef stock cube; water

A spicy fragrant dish making use of fiery harissa paste and ras-al-hanout Moroccan spice blend. Usually cooked and served in a tagine but stews perfectly in a rice cooker.

AuthorHungry PandaCategoryMeatDifficultyAdvanced

Yields2 Servings

Prep Time30 minsCook Time15 minsTotal Time45 mins

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)

1 tsp ground cumin

1 tsp ground ginger

1 tsp salt

¾ tsp black pepper

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp cayenne

½ tsp ground allspice

¼ tsp ground cloves

½ tsp paprika

½ tsp dried onion

½ tsp dried garlic

1 stick basil

¼ tsp oregano

¼ tsp thyme

Ingredients for Moroccan chicken and chickpea stew

1 red onion in chunks

1 carrot in small chunks

Green beans

red/yellow peppers

1 tsp minced ginger

1 tsp minced garlic

1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)

1 tsp harissa paste (we like very spicy food, so if you don’t add less)

2 pinches salt, black pepper, pinch of sugar

1 ¼ tbsp tomato puree

2 chicken breast

1 tin of tomatoes

1 tin of drained chickpeas

1 chicken or beef stock cube

water

2 tsp lemon juice

For the Moroccan spice mix

Add all ingredients to a jar, mix well.

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew

Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.

Add the harissa paste and Moroccan spice to your spice preference.

Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.

Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.

Add the chickpeas, green beans, peppers and cook for around 45-60 mins.

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!

Ingredients

For the ras-al-hanout/Moroccan spice mix (you can buy the spice mix, but we like to make our own)

1 tsp ground cumin

1 tsp ground ginger

1 tsp salt

¾ tsp black pepper

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp cayenne

½ tsp ground allspice

¼ tsp ground cloves

½ tsp paprika

½ tsp dried onion

½ tsp dried garlic

1 stick basil

¼ tsp oregano

¼ tsp thyme

Ingredients for Moroccan chicken and chickpea stew

1 red onion in chunks

1 carrot in small chunks

Green beans

red/yellow peppers

1 tsp minced ginger

1 tsp minced garlic

1 tbsp Moroccan spice mix (we like very spicy food, so if you don’t add less)

1 tsp harissa paste (we like very spicy food, so if you don’t add less)

2 pinches salt, black pepper, pinch of sugar

1 ¼ tbsp tomato puree

2 chicken breast

1 tin of tomatoes

1 tin of drained chickpeas

1 chicken or beef stock cube

water

2 tsp lemon juice

Directions

For the Moroccan spice mix

Add all ingredients to a jar, mix well.

Store in an air tight jar for up to two months

Moroccan chicken and chickpea stew

Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.

Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.

Add the harissa paste and Moroccan spice to your spice preference.

Transfer to your rice cooker bowl and press ’SLOW COOK’ on your rice cooker. Set for around 2 hours cooking time.

Add the chickpeas, green beans, peppers and cook for around 45-60 mins.

Towards the end of cooking adjust the seasoning and add a good squirt of lemon juice. Serve with rice!

Moroccan chicken and chickpea stew

Ingredients Directions

HANDY TIP – Serve with long grain rice, cous cous or nice warm pitta or flatbread straight from the oven!
Making the paste yourself gives the dish a fresher and vibrant taste.

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