Moroccan chicken and chickpea stew

Fragrant spice blends produce a filling meal with several levels

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

(earthenware pot) but stews perfectly in a rice cooker.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields2 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

FOR THE SPICE MIX (ras-al-hanout)
 1 tsp ground cumin
 1 tsp ground ginger
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp ground allspice
 ½ tsp cayenne
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ dried onion
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp dried garlic
 ¼ oregano
 1 handful fresh basil
 ¼ thyme
INGREDIENTS FOR THE CURRY
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 ¼ tbsp tomato puree
 1 tbsp Moroccan spice mix
 1 tsp harissa paste (if you don’t like it as spicy, then add less)
 1 chicken or beef stock cube
 1 red onion in chunks
 1 carrot in small chunks
 1 red and 1 yellow pepper
 5 green beans
 1 tsp minced ginger
 1 tsp minced garlic
 2 pinches salt, black pepper
 1 pinch of sugar
 2 tsp lemon juice

1

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.

2

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

3

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

4

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.

5

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

6

After an hour, add the chickpeas, green beans, peppers and cook for another 45-60 mins.

7

Towards the end of cooking adjust the seasoning of the stew and add a good squirt of lemon juice.

8

Serve with long grain rice!

Ingredients

FOR THE SPICE MIX (ras-al-hanout)
 1 tsp ground cumin
 1 tsp ground ginger
 ½ tsp ground cinnamon
 ½ tsp ground coriander
 ½ tsp ground allspice
 ½ tsp cayenne
 ¼ tsp ground cloves
 ½ tsp paprika
 ½ dried onion
 1 tsp salt
 ¾ tsp black pepper
 ½ tsp dried garlic
 ¼ oregano
 1 handful fresh basil
 ¼ thyme
INGREDIENTS FOR THE CURRY
 2 chicken breast
 1 tin of tomatoes
 1 tin of drained chickpeas
 1 ¼ tbsp tomato puree
 1 tbsp Moroccan spice mix
 1 tsp harissa paste (if you don’t like it as spicy, then add less)
 1 chicken or beef stock cube
 1 red onion in chunks
 1 carrot in small chunks
 1 red and 1 yellow pepper
 5 green beans
 1 tsp minced ginger
 1 tsp minced garlic
 2 pinches salt, black pepper
 1 pinch of sugar
 2 tsp lemon juice

Directions

1

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.

2

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

3

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

4

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.

5

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

6

After an hour, add the chickpeas, green beans, peppers and cook for another 45-60 mins.

7

Towards the end of cooking adjust the seasoning of the stew and add a good squirt of lemon juice.

8

Serve with long grain rice!

Notes

Moroccan chicken and chickpea stew

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Serve with long grain rice, cous cous, a nice warm pitta or flatbread straight from the oven! Making the spice mix yourself gives the dish a fresher and more vibrant taste.