Moroccan Chicken Stew Recipe

Name: Moroccan Chicken Stew Recipe
Ingredients: 8 bone-in skinless chicken thighs (about 4 pounds); 4 ½ teaspoons kosher salt, divided; 3 tablespoons vegetable oil, divided; 4 cups (⅓-inch-thick) sliced red onion; 6 cloves garlic, minced; 2½ tablespoons ras el hanout; 1 (28-ounce) can diced tomatoes, undrained; ¾ cup water; 3 tablespoons honey; 1 cup dried apricots, halved; ½ (15-ounce) can chickpeas, rinsed and drained (about ¾ cup); Chopped toasted blanched almonds, fresh parsley leaves, chopped pitted green olives

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Give weeknight meals an exotic update with ras el hanout, an aromatic spice blend that’s a staple in Moroccan cuisine. You’ll see why this spice loosely translates to “top of the shelf” when...

Keywords

Chicken
Freezer
Make Ahead
Mediterranean
Moroccan
Poultry

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Ingredients

8 bone-in skinless chicken thighs (about 4 pounds)
4 ½ teaspoons kosher salt, divided
3 tablespoons vegetable oil, divided
4 cups (⅓-inch-thick) sliced red onion
6 cloves garlic, minced
2½ tablespoons ras el hanout
1 (28-ounce) can diced tomatoes, undrained
¾ cup water
3 tablespoons honey
1 cup dried apricots, halved
½ (15-ounce) can chickpeas, rinsed and drained (about ¾ cup)
Chopped toasted blanched almonds, fresh parsley leaves, chopped pitted green olives