Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper and cook for another minute, stirring constantly.
4. Add the chicken and cook until browned on all sides, about 5 minutes.
5. Pour in the chicken broth and bring to a simmer.
6. Add the chickpeas and apricots and stir to combine.
7. Season with salt and pepper to taste.
8. Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through and the apricots are tender.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 600mg
Fiber: 7g
Sugar: 13g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or bone-in chicken pieces.
- Chicken broth can be substituted with vegetable broth or water.
- Dried apricots can be substituted with dried figs or raisins.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use lamb or beef instead of chicken for a heartier dish.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Make sure to brown the chicken well before adding the broth for maximum flavor.
- Adjust the spices to your liking for a more or less spicy dish.
- Serve with crusty bread or over couscous for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of cilantro on top.
Garnishes:
Chopped fresh cilantro
Pairings:
Serve with crusty bread or over couscous.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Potée is a traditional French stew that typically includes a variety of meats and vegetables. This Moroccan-style version adds chickpeas and apricots for a unique twist.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Moroccan