Recipe Details


Moroccan Chicken Stew

Serves: 4

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.

Sauté onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.

Add chickpeas and courgette to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until courgette is cooked through and tender. Stir in lemon juice and serve.