Moroccan Stew

This Moroccan Stew contains so many health benefits, including:

• Protein from the chicken and chickpeas.
• Vitamin A and potassium from the carrots and sweet potato.
• An abundance of minerals from the Healing Bone Broth.
• Anti-inflammatory effects from the ginger and turmeric.
• An immune system boost from the garlic.
• Lowering of blood sugar from the cinnamon.

I make this recipe about once a month. It freezes well, so you can make a double batch and store some in the freezer for a busy day when you don’t have time to cook. Nourishing and delicious Moroccan Stew vs. fast food or a restaurant pizza…not a difficult choice :)!

Don’t let the long ingredients list scare you, this dish comes together pretty fast once you get everything chopped up. I like to employ “helpers” when chopping up vegetables, using one of these child-safe cutters.

To boost the nutritional content even more, you can sprout your chickpeas first. Read here about How (and Why) to Sprout Legumes.

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Moroccan Stew

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Ingredients

• 500 grams boneless chicken breast (about 1 pound)
• 4 tablespoons coconut oil*, butter, or ghee divided
• 1 large onion chopped
• 2 cloves garlic chopped
• 1/2 inch fresh ginger root chopped
• 1 tablespoon of flour
• 2 tablespoons tomato paste
• 2 medium tomatoes chopped
• 2 cups bone broth
• 3 tablespoons honey
• 500 grams cooked chickpeas (14 ounces)
• 1 medium sweet potato peeled and diced
• 2 medium carrrots peeled and diced
• fresh coriander (for garnish)

Spices

• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon natural salt
• 1/2 teaspoon pepper

Instructions

• Heat 2 tablespoons butter in a large pan and cook the chicken until no longer pink. Remove the chicken from the pan and set aside.
• Warm another 2 tablespoons butter in the same pan and cook the onion for a few minutes until soft. Add the garlic, ginger, and spices and cook for 30 seconds.
• Add the flour and cook for another minute. Add the tomato paste and cook for another minute.
• Now add the fresh tomatoes and cook for a minute or so.
• Slowly add the bone broth and mix well. Bring to a boil.
• Lower the heat and add the honey, cooked chicken, chickpeas, carrot, and sweet potato. Cover the dish and cook on low heat until the vegetables are soft, about 20-25 minutes. Check after 10 minutes and add more bone broth if the dish is too dry.
• Serve over rice, couscous, quinoa, or with bread. Sprinkle chopped fresh cilantro on top if desired.

Notes

*I buy this coconut oil.

**I use my Healing Bone Broth.