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Moroccan-Spiced Chicken Stew


(Yield:  About 4-6 servings)


Ingredients:
  • 2 TB olive oil
  • 8 boneless, skinless chicken thighs (about 1 1/3 lb to 1 1/2 lb total weight), trimmed of fat
  • 1 TB all-purpose flour
  • 2 medium-large onions, diced
  • 1 TB ras el hanout*
  • 1/2 tsp turmeric
  • 1 bay leaf
  • 3 c chicken stock
  • 2 medium (about 3/4 to 1 lb) potatoes, peeled and cut into 1-inch cubes
  • 3 medium-large carrots, peeled and cut into 1 to 2-inch pieces
  • Salt and pepper
  • Fresh minced parsley (for garnish)


Method:

  1. In a large Dutch oven, heat oil over medium-high to high heat.  Dredge chicken in flour, then gently shake off any excess; add chicken to hot oil and sear until browned on both sides (about 2-4 minutes per side).  Remove chicken from Dutch oven, add onion, turn heat down to medium, and sauté until softened (about 7 minutes), stirring occasionally.  Add ras el hanout, turmeric, and bay leaf and sauté until fragrant (about 30 seconds).  Add chicken stock and 1/2 tsp salt and use a wooden spoon to scrape any brown bits that have formed on the bottom; add chicken (with juices).  Bring to a boil, then turn down to a gentle simmer and cover the Dutch oven, leaving lid slightly ajar.  Cook 45 minutes, stirring occasionally. 
  2. Add potatoes and carrots, turn heat up and bring back up to a gentle boil, then turn heat down to a simmer and cook  about 30 minutes (covered, but with lid slightly ajar) until veggies are tender, stirring occasionally.  (You can remove lid for a bit if you want the sauce to thicken more.)
  3. Serve garnished with fresh minced parsley.

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