Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and chorizo moroccan stew. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken and Chorizo Moroccan Stew is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Chicken and Chorizo Moroccan Stew is something that I have loved my whole life.
This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a I decided to make this chicken and chorizo stew in my slow cooker after seeing good reviews and positive comments. I followed the recipe exactly and. This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken and chorizo moroccan stew using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Chorizo Moroccan Stew:
- Get 2 boneless chicken thighs chopped into chunks
- Prepare 1 large onion
- Get 1 finger length of chorizo (chopped into cubes)
- Prepare 1 can chickpeas
- Take 15 dried apricots (chopped into cubes)
- Prepare 3 garlic cloves (sliced or minced)
- Make ready 6 black garlic cloves
- Take 2 tsp harissa paste
- Get 1 tsp cinnamon
- Make ready 1 tsp turmeric powder
- Prepare 1 can chopped tomatos
- Get 400 ml chicken stock
You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to. This easy chicken stew recipe is inspired by flavours of Spain, with spicy chorizo, smoky paprika and peppers. Serve the stew with the remaining parsley sprinkled over to garnish and some crusty bread, if liked.
Instructions to make Chicken and Chorizo Moroccan Stew:
- Mix harissa paste and chicken and marinate for 30 minutes.
- Sautee chicken for 5 minutes then add chorizo and sautee until browning on the chorizo.
- Add chopped onion, garlic, black garlic and chickpeas and sautee few minutes until onion is translucent.
- Add spices and stir. Then add tomatos and chicken stock.
- Cook on medium low until sauce thickens.
- Serve with couscous, rice, or just on its own as a hearty stew.
Tip: Make sure you use cooking chorizo for this recipe, rather than the thin, ready-sliced variety. High flavor fills each bowl of Chicken and Chorizo Stew–thanks to the saffron and chorizo. This Spanish-influenced stew is chockful of vegetables Sometimes dinner just magically comes together perfectly. It doesn't happen often enough in our busy world, so when it does, you want to repeat the experience over and over. This is just such a magical recipe.
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