Moroccan Style Chicken Stew
This fab Moroccan style chicken stew will keep you so satisfied!
- Low cal spray
- 2 Onions, chopped
- 500g Chicken breast cut into chunks
- 2 tbsp Harissa paste
- 1 tsp Ground cumin
- 1 tsp Ground ginger
- 1 tsp Ground Turmeric
- 2 Cloves garlic
- 2 x 400g tinned tomatoes
- 1 Aubergine, cut into bite sized pieces
- 2 Carrots, peeled and roughly chopped
- Small handful fresh oregano, leaves picked and chopped
- 2 Fresh lemon zest and juice
- 1 Chicken stock cube
- Black pepper
Heat the low cal spray in a large casserole dish with a lid.
Add the onions and cook for 10 mins until starting to caramelise.
Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
Add the harissa paste, spices, tomatoes, oregano, aubergine, carrots and fresh lemon zest and juice, and crumble in the stock cube.
Fill one of the tomato cans halfway with water and pour this into the dish. Season with black pepper.
Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.
Cook Couscous as per packet instructions and add when you’re ready to serve along with a small handful of parsley
Serve with Couscous and handful parsley, chopped.