Moroccan chicken stew

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

Prep:15 mins
Cook:40 mins

Serves 4
More effort

Nutrition per serving

kcal 348
fat 20g
saturates 5g
carbs 20g
sugars 16g
fibre 7g
protein 18g
salt 0.6g

Ingredients

large handful flaked almonds
1 tbsp ghee
2 red onions, finely sliced
4 garlic cloves, finely chopped
thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
handful green olives, stoned
250ml gluten-free chicken stock or bone broth
4 pitted dates or dried apricots, chopped
a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
150g green beans, halved
handful fresh coriander, chopped
handful fresh parsley, chopped

Method

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.