Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing
Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing is a whole some stew of chicken and zucchini cooked together along with some herbs and spices. Makes a great meal when served wit couscous, quinoa or even steamed rice.
Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing is a one pot recipe that is served with steamed rice. Roasted brown chicken, characterised by inclusion of chickpeas and loads of paprika and other spices leave a lingering taste on the tastebuds.
Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.
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20 M
45 M
65 M
3 Servings
Ingredients
- 500 grams Boneless chicken , breasts, cubed
- Salt , to taste
- 1 Onion , chopped
- 2 cloves Garlic , chopped
- 2 Carrots (Gajjar) , chopped
- 2 Stalks Celery , sliced
- 1 teaspoon Ginger , minced
- 1/2 teaspoon Paprika powder
- 3/4 teaspoon Cumin powder (Jeera) , freshly ground
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Cayenne Pepper , ground
- 1/4 teaspoon Turmeric powder (Haldi) , freshly ground
- 1-1/2 cups Water , (adjust)
- 1 cup Tomato , crushed
- 1 cup Kabuli Chana (White Chickpeas) , soaked overnight
- 1 Green zucchini , sliced
- 1 teaspoon Lemon juice For salad dressing
- Green zucchini , few slices
- Onion , few slices
- Strawberries , few
How to make Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing
To prepare Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, get prep with all the ingredients first.
Season chicken with salt and brown in oil in a large sauce pan over medium heat until almost cooked through. Remove chicken from pan and keep aside.
Meanwhile pressure cook chickpeas till cooked and soft, for about 5-6 whistles.
Saute onion, garlic, carrots and celery in same pan.
When it is cooked, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
Stir fry for about 1 minute; then add water and crushed tomatoes.
Return chicken to pan, reduce heat to low and simmer for about 10 mins.
Add chickpeas and zucchini to pan and bring to boil once again.
Cover pan and cook for about 15 mins or until zucchini is cooked through and tender.
Saute a few zucchini and onion slices in a separate kadai and keep aside.
Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.
