Moroccan chicken stew
Spice up dinner time with this slow-cooked, flavour-packed Moroccan stew filled with drumsticks, chickpeas, sweet potatoes and other healthy veggies!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Stove
- Wooden spoon
- Measuring spoon
- Bread knife
- Serving bowl
- Plate
Ingredients
- 1/4 cup olive oil
- 8 chicken drumsticks
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 tablespoon baharat
- 400 grams can diced tomatoes
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 litre chicken stock
- 1 kumara, peeled, 1cm wide strips
- 2 medium zucchini, trimmed, 1cm wide strips
- 400 grams can chickpeas, rinsed, drained
- greek yoghurt, lemon wedges, crusty bread to serve
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