Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing

Deboshruti

June 6, 2021

650 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:3 Servings

Meal:Main Course

Cuisine:African

Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing is a one pot recipe that is served with steamed rice. Roasted brown chicken, characterised by inclusion of chickpeas and loads of paprika and other spices leave a lingering taste on the tastebuds.

Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.

Here are more exotic recipes that you can also try

Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.

Here are more exotic recipes that you can also try

Ingredients

For salad dressing

500 Boneless chicken, breasts, cubed

Salt, to taste

1 Onion, chopped

2 Garlic, chopped

2 Carrots (Gajjar), chopped

2 Celery, sliced

1 Ginger, minced

1/2 Paprika powder

3/4 Cumin powder (Jeera), freshly ground

1/2 Dried oregano

1/4 Cayenne Pepper, ground

1/4 Turmeric powder (Haldi), freshly ground

1-1/2 Water, (adjust)

1 Tomato, crushed

1 Kabuli Chana (White Chickpeas), soaked overnight

1 Green zucchini, sliced

1 Lemon juice

Green zucchini, few slices

Onion, few slices

Strawberries, few

Instructions for Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing

To prepare Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, get prep with all the ingredients first.

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

Meanwhile pressure cook chickpeas till cooked and soft, for about 5-6 whistles.

Saute onion, garlic, carrots and celery in same pan.

When it is cooked, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.

Stir fry for about 1 minute; then add water and crushed tomatoes.

Return chicken to pan, reduce heat to low and simmer for about 10 mins.

Add chickpeas and zucchini to pan and bring to boil once again.

Cover pan and cook for about 15 mins or until zucchini is cooked through and tender.

Saute a few zucchini and onion slices in a separate kadai and keep aside.

Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of Curried Couscous Recipe like it is served traditionally in Africa.