Moroccan-inspired Chicken Stew

With its warm, fragrant spices and rich tomato sauce, this excellent vehicle for using up leftover turkey or roast chicken will be a recipe you’ll want to have on repeat. Save yourself some time by using a store-bought rotisserie chicken, which will yield lots of delicious tender meat and the basis of a rich stock. A touch of sweetness from prunes lends a special touch to this hearty stew that’s finished with toasted sesame seeds and fresh, fragrant parsley.

This recipe originally appeared on alive.com as “Moroccan-inspired Chicken Stew.”

Moroccan-inspired Chicken Stew

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Servings

6 to 8

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Ingredients

Stock

• Whole rotisserie chicken yielding about 1 lb chicken meat and 9 oz chicken bones or equivalent in leftover cooked turkey parts, skin removed
• 1 tsp black peppercorns
• 1/2 tsp salt
• medium carrot cut into 2 or 3 large sections
• small onion halved, skin left on
• 4 cups cold water
• 1 bay leaf
• 2 to 3 sprigs fresh parsley plus 1/2 cup chopped parsley for garnish

Stew

• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp hot smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3 Tbsp extra-virgin olive oil
• large onion about 2 1/2 cups sliced lengthwise
• 3 garlic cloves sliced into matchsticks
• 28 oz can peeled tomatoes
• 4 carrots sliced into 1 1/2 inch pieces to make about 1 cup
• 2 cups diced sweet potato
• 1 cup pitted prunes
• toasted sesame seeds for garnish

Ingredients Stock Whole rotisserie chicken yielding about 1 lb chicken meat and 9 oz chicken bones or equivalent in leftover cooked turkey parts, skin removed 1 tsp black peppercorns 1/2 tsp salt medium carrot cut into 2 or 3 large sections small onion halved, skin left on 4 cups cold water 1 bay leaf 2 to 3 sprigs fresh parsley plus 1/2 cup chopped parsley for garnish Stew 1 tsp ground cinnamon 1 tsp ground coriander 2 tsp ground cumin 1 tsp hot smoked paprika 1/4 tsp black pepper 1/4 tsp ground cloves 1/2 tsp salt 3 Tbsp extra-virgin olive oil large onion about 2 1/2 cups sliced lengthwise 3 garlic cloves sliced into matchsticks 28 oz can peeled tomatoes 4 carrots sliced into 1 1/2 inch pieces to make about 1 cup 2 cups diced sweet potato 1 cup pitted prunes toasted sesame seeds for garnish

Servings 6 to 8 Print Recipe

Instructions

1. Separate meat from chicken and set aside.
2. In medium saucepan, place carcass, leg, and wing bones with peppercorns, 1/2 tsp salt, large chunks of carrot, halved onion, water, bay leaf, and sprigs of parsley. Place pan on medium heat and bring to gentle simmer. Simmer for about 1 hour, reducing heat as necessary to keep contents at a low simmer. Remove from heat, allow to cool slightly. Strain and discard solids and reserve liquid, which should be about 3 cups.
3. In small bowl, combine cinnamon, coriander, cumin, paprika, freshly ground black pepper, cloves, and 1/2 tsp salt. Set aside.
4. In large wide pot, add olive oil and sauté onion over medium heat for about 3 minutes, until wilted. Add garlic and continue to sauté for a further 2 minutes. Add spice mix and stir well for about 30 seconds to 1 minute, until fragrant. Add carrots and stir to coat thoroughly. Add tomatoes and their liquid, mixing well, scraping up any caramelized bits from bottom of pan. Add in stock and simmer on low for about 30 minutes, adding in sweet potato and prunes at the 10-minute mark. Add chicken 20 minutes later and allow to simmer further for about 10 minutes to allow flavors to meld.
5. Serve ladled over cooked quinoa or couscous and sprinkled with chopped parsley and sesame seeds.