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Moroccan Stew
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Moroccan Stew

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 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.