Moroccan-inspired Chicken Stew
Servings
6 to 8
Servings
6 to 8
Ingredients
Stock
  • Whole rotisserie chickenyielding about 1 lb chicken meat and 9 oz chicken bones or equivalent in leftover cooked turkey parts, skin removed
  • 1tsp black peppercorns
  • 1/2tsp salt
  • medium carrotcut into 2 or 3 large sections
  • small onionhalved, skin left on
  • 4cups cold water
  • 1 bay leaf
  • 2 to 3 sprigs fresh parsleyplus 1/2 cup chopped parsley for garnish
Stew
  • 1tsp ground cinnamon
  • 1tsp ground coriander
  • 2tsp ground cumin
  • 1tsp hot smoked paprika
  • 1/4tsp black pepper
  • 1/4tsp ground cloves
  • 1/2tsp salt
  • 3Tbsp extra-virgin olive oil
  • large onionabout 2 1/2 cups sliced lengthwise
  • 3 garlic clovessliced into matchsticks
  • 28oz can peeled tomatoes
  • 4 carrotssliced into 1 1/2 inch pieces to make about 1 cup
  • 2cups diced sweet potato
  • 1cup pitted prunes
  • toasted sesame seedsfor garnish
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.