Moroccan Chicken Stew Recipe

This chicken stew has an exotic, complex flavor profile and tastes very rich. Yet this gluten-free recipe is chock full of fruits and vegetables and is super healthy. Serve as-is or over rice, chick peas or quinoa; It freezes well and will stay in the fridge for lunch leftovers for up to 4-5 days.

To make a paleo or Whole30 version just substitute arrowroot powder or a combination of almond flour and tapioca starch for the gluten-free flour blend or omit entirely. You can also try this recipe with juicy chunks of lamb. Enjoy!

Serves: 8; 1 pint per serving

Weight Watchers Smart Points: 6SP per serving with chicken breasts; 7SP with chicken thighs

Ingredients

• 2 1/2 pounds of skinless boneless chicken thighs or chicken breast, cut into bite-size pieces
• 1/4 C all-purpose gluten-free flour blend (I recommend Cup4Cup or Better Batter)
• 2 tbsp olive oil
• 6-8 C of organic gluten-free chicken broth
• 3 medium sweet potatoes, skin on, washed and diced
• 1 pound of baby carrots, cut in half
• 3 medium onions, peeled and chopped
• 6 cloves of garlic, peeled and minced
• 1 ounce piece of fresh ginger – peeled and minced or 1 tablespoon of jarred minced ginger
• 1/2 C of dried apricots, chopped
• 1/4 C raisins or dried currants
• 1 28-ounce can of diced tomatoes with juice
• One bunch of cilantro – washed and chopped, stems and all
• 2 tbsp each of cinnamon and cumin, to taste
• 2 tsp each of: garlic powder, onion powder, salt, pepper, coriander, allspice, cayenne and ginger, to taste
• 2 oranges – grated rind and juice

Instructions

1. Heat 1 tbsp of olive oil in a large soup pot
2. Coat chicken with flour and add in batches, browning but not cooking through, a couple of minutes per side; remove with slotted spoon
3. Add remaining oil and onion, garlic and ginger – cook until onions are translucent, about 8 minutes
4. Add all spices and stir to coat onions
5. Return all the chicken to the pot
6. Add the chicken stock, orange peel and orange juice
7. Add sweet potatoes, carrots, raisins, apricots, and tomatoes and bring to a boil
8. Cover and reduce heat to a simmer, cooking for about 30-45 minutes, stirring every once in a while until vegetables are tender, adding more chicken stock if needed
9. Add cilantro and removed from heat
10. Taste and adjust seasonings to your liking

Enjoy!