18 September 2013

* Moroccan Style Chicken Stew

Moroccan Style Chicken Stew Recipe
This Moroccan Style Chicken Stew was one of those "bung it all in and hope it works" recipes... that worked. Well of course it did - I don't feed you lot any old horse manure, do I?

The stuff that doesn't work, gets spoken about in an aside. I don't give it a recipe title, a picture and a page of blurb - I give it to the dog.

This time, I had half a jar of Harissa Paste that needed using up (something always needs using up), or this might have ended up as something completely different - without the chickpeas and the sultanas. I had thought that I'd got a packet of dried-ready-to-eat-apricots sitting in the back of the cupboard that I could make use of instead of the sultanas.... and I sort of did... but I'm fairly sure that apricots are supposed to be a pale orange in colour - not blue and furry and beginning to evolve - so I ditched that idea, along with the apricots.

It was lovely anyway, with a huge bowl of unfussy couscous and a generous glass (or two) of wine.

Neil enjoyed it, because it had chicken in it. He's really starting to notice when a meal is vegetarian just recently. I had some Butternut and Bell Pepper Curry left over in the freezer, and he guilted me out so much about the lack of meat that I grilled a chicken breast and chucked it into his when I used it up.

I almost regretted it when he gave me an "Atta girl!" upon spying it in his curry. I told him if he slapped my backside and called me a wench he'd be wearing his dinner. Not eating it.

He got the hint.

Dinner was a quiet affair that night.

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Moroccan Style Chicken Stew Recipe

Serves 4

Prep time - 10 minutes
Cooking time - 25 - 30 minutes
Total time - 35 - 40 minutes

You will need
A skillet/frying pan

1 tbsp rapeseed oil
1 onion - chopped
2 sticks celery - chopped
1 garlic clove - crushed
3 tbsp Harissa Paste
4 skinless chicken breasts - chopped
150ml  chicken stock
400g can chopped tomatoes
400g can chickpeas - drained
Large handful of sultanas
Small bunch coriander - chopped
Few sprigs of mint for garnish.

  • Heat the oil in the pan and fry the onion and celery for about 3 minutes.
  • Stir in the garlic, harissa paste and chicken and cook until the chicken has lost it's pinkness - about 3 minutes.
  • Pour in the chicken stock, tomatoes and chickpeas - simmer for 10 minutes.
  • Add the sultanas - simmer for a further 5 minutes.
  • Stir in the chopped coriander, garnish with mint.
  • Serve with couscous or rice (and a HUGE glass of Chardonnay).


Moroccan Style Chicken Stew Recipe


  1. This is truly you .Good work Abbe love your sense of humour.

    1. Hah! Thanks, Kenneth - you're very good for my ego ;-) xx

  2. By golly, Abbe. Very yummy and drool-worthy. I especially love that bit about a "HUGE glass of Chardonnay". Does Neil know that you're writing about him again? ...... I'm waiting for my share of this delicious pot of stew to arrive..lol ;)

    1. No he doesn't, and it's in the post :p Isn't blackmail illegal?!? ;-)

  3. Another great recipe! Looks fantastic and contains all my favorite ingredients! Great job on this post!


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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