Rich warm spices and sweet dried fruit make this Moroccan stew an instant favorite. Although traditional spice mixes rely on ground ginger and turmeric, the fresh roots add a bright flavor that can’t be matched. The combination of sweet and savory in this sauce makes it a great companion to almost any protein. (See more recipes from Always Delicious).
Moroccan Chicken Stew with Apricots
- For the Moroccan Sauce:
- 1 (2‑inch) piece fresh ginger, peeled and sliced into thin rounds
- 3 medium cloves garlic
- 1 (3‑ to 4‑inch) piece fresh turmeric, peeled, or 1 teaspoon ground turmeric (optional)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Dash of freshly grated nutmeg
- 1/4 teaspoon ground white or black pepper
- 9 or 10 sprigs cilantro, stems and leaves coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- Dash of cayenne pepper, or to taste (optional)
- For the Chicken Stew:
- Moroccan Sauce (Ingredients above))
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1‑inch cubes or slices
- 1 to 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, cut into chunks (about 1 cup)
- 1 small sweet potato or 1/2 small winter squash, cut into 1‑inch pieces (about 1 1/2 cups)
- 6 dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted
- 1/4 cup water
- 1/4 teaspoon salt
- Make the sauce: Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth. Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 weeks.
- Marinate the chicken: Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
- Prepare the stew: Heat the olive oil in a Dutch oven or stovetop-safe slow cooker insert over medium heat, or in a slow cooker on the sauté setting. Add the onion and cook, stirring, until translucent, 3 to 5 minutes.
- Stir in the chicken and sauce from the bag, carrots, sweet potatoes, apricots, water, and salt. Cook, stirring, for 5 to 7 minutes. Reduce the heat to low, or transfer the ingredients or the slow-cooker insert to the slow cooker. Cover and simmer for at least 30 minutes or up to 1 1/2 hours on the stovetop (longer, slow cooking creates a more savory dish) or cook on low in a slow cooker for up to 8 hours or according to the manufacturer’s instructions. If desired, remove the lid for the last 15 to 30 minutes to thicken the sauce.
- Serve hot (stew pictured over Cauliflower Couscous).
Recipe from Always Delicious by David Ludwig, MD, PH & Chef Dawn Ludwig. Published by Grand Central Life & Style. Copyright © 2018 David Ludwig, MD, PH & Dawn Ludwig.
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