Ingredients with Measurements:
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cayenne pepper
- 1 can (14.5 oz.) diced tomatoes, undrained
- 2 cups chicken broth
- 1 cup dried apricots, chopped
- 1 cup canned chickpeas, drained and rinsed
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the tomato paste, cumin, coriander, paprika, cinnamon, nutmeg, and cayenne pepper to the pot. Stir to combine and cook for 1 minute.
4. Add the diced tomatoes, chicken broth, and chopped apricots to the pot. Stir to combine.
5. Return the chicken to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
7. Add the chickpeas to the pot and simmer for an additional 10 minutes.
8. Season the stew with salt and pepper to taste.
9. Serve the stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Stew should be simmered over low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 360
- Fat: 5g
- Carbohydrates: 45g
- Protein: 33g
- Fiber: 9g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Dried apricots can be substituted with dried figs or prunes.
- Canned chickpeas can be substituted with canned white beans or kidney beans.
Variations:
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- For a spicier version, increase the amount of cayenne pepper or add a diced jalapeno pepper.
- For a creamier version, stir in 1/2 cup of plain Greek yogurt or sour cream before serving.
Tips and tricks:
- To save time, chop the onion and garlic while the chicken is browning.
- Use a sharp knife to cut the chicken into bite-sized pieces.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve the stew with crusty bread or over a bed of couscous or rice.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls or on a large platter.
- Garnish the stew with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread, couscous, or rice
Suggested side dishes:
- Roasted vegetables, green salad, or hummus with pita bread
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
Food history:
- Shorgoghali Stew is a traditional Moroccan dish made with chicken, dried fruit, and spices.
Flavor profiles:
- This stew has a sweet and savory flavor profile with a hint of spice from the cumin, coriander, and cayenne pepper.
Serving suggestions:
- Serve the stew hot with crusty bread or over a bed of couscous or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Armenian