MOROCCAN CHICKEN STEW RECIPE | BBC GOOD FOOD
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Provided by Jasmine and Melissa Hemsley
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 18
Steps:
- In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Nutrition Facts : Calories 348 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium
CREAMY CHICKEN STEW RECIPE - BBC GOOD FOOD
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 26 grams protein, SodiumContent 1 milligram of sodium
More about "stew chicken thighs recipes"
CHICKEN THIGH CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
- Preheat the oven to 180ºC/350ºC/gas 5.
- Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
- Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
- Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
- Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
- Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
- When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.
HOMEMADE SLOW COOKER CHICKEN STEW | I HEART RECIPES
From iheartrecipes.com
10 BEST SLOW COOKER CHICKEN STEW WITH POTATOES RECIPES ...
From yummly.com
CHICKEN STEW - BUDGET BYTES
From budgetbytes.com
9 BAKED CHICKEN THIGHS AND RICE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SLOW COOKER CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
CHICKEN STEW {CREAMY AND COMFORTING} – WELLPLATED.COM
From wellplated.com
HOMEMADE SLOW COOKER CHICKEN STEW | I HEART RECIPES
From iheartrecipes.com
CHICKEN STEW - BUDGET BYTES
From budgetbytes.com
10 BEST SLOW COOKER CHICKEN STEW WITH POTATOES RECIPES ...
From yummly.com
GREEN CHILE CHICKEN STEW RECIPE | ALLRECIPES
From allrecipes.com