October 16, 2014

Moroccan style chicken stew with harissa

How is Fall weather treating you? What have you been cooking? Last post I talked about all the cleaning. This time let me tell you about all the cooking that has happened in the last two weeks.

I have been trying to be good about packing lunch for work. A lot of times it is leftovers, but sometimes I get inspired. Just yesterday, I made quinoa, vegetable burgers and had it with cucumbers.

Eggless date cake I have also been trying several blogger friends recipes that have been bookmarked for long. I recently made Manisha's Kadipatta chicken, and Sandeepa's date cake. Both came out great, thanks gals. Nupur's zucchini dosa has become a staple in our house. We make it as long as zucchini's are available in farmer's market.

There is a new harissa shop that has opened in Ann Arbor selling different varieties. We picked up a bottle and made Moroccan style chicken stew and it was delicious.


Moroccan Harissa chicken stew
I marinated the chicken with harissa and yogurt and grilled the chicken for the kids. The adults had the spicy stew with potatoes and carrots. You can also add chickpeas to the stew and make it heartier.

Ingredients:
3lbs chicken - I used boned chicken, you can choose boneless chicken
3-4 potatoes - peeled and chopped
2-3 carrots - peeled and chopped
1 1/2 medium onion
2-3 garlic cloves
3 tbspoon harissa paste
3 tbspoon yogurt
1 1/2 medium tomatoes - chopped
1 green chilli
1/2 tspoon turmeric powder
1 tspoon cumin seed powder
1" cinnamon stick
1 cup water 
bunch of cilantro and parseley - chopped
salt to taste
1/2 tspoon black pepper
5-6 tbspoon olive oil

Moroccan Harissa chicken stew
Method:
Marinate the chicken in yogurt, 1 tbspoon harissa paste, 1 grated garlic clove, black pepper and salt. Cover and let it sit for 3-4 hours.

Then heat 3-4 tablespoon oil and brown the chicken on both sides - couple of minutes on each side.

Heat the rest of the oil and saute the onions for a minute. Add the cinnamon stick and the rest of grated garlic cloves and saute for another couple of minutes.

Then add the tomatoes, turmeric powder, cumin seed powder and cook on low medium heat for a minute or so. Then add the chicken and the harissa paste and mix it well. Cook it on medium low heat for 8-9 minutes. Add the potatoes and carrots, salt and about 1 - 11/2 cup water. Cover and let it cook for another 15 minutes till the potatoes and carrots are soft and the chicken is cooked.

Moroccan Harissa chicken stew
Add the chopped herbs and it's ready to eat.

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