Moroccan Chicken Stew
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Moroccan Chicken Stew
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| Servings |
| 6people |
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Ingredients
Stew ingredients
- 8 whole chicken thighs
- 1 onionpeeled and chopped
- 3 preserved lemonschopped
- 2400g tin chickpeas
- 2tsp cumin seeds
- 1tsp ground ginger
- 1 cinnamon stick
- 500ml chicken stock
- 12 dried apricotschopped
- 70g pitted green olives
To stir in at end of cooking
- 240g baby spinach
To serve
- 1bunch chopped fresh corianderto serve
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Instructions
- Put all of the ingredients, except the spinach and coriander, into the Instant Pot. Make sure the vent is set to sealing and set the Instant Pot to 15 minutes manual pressure cooking.
- When it is finished allow the pressure to release naturally then open the Instant Pot.
- When the chicken is cool enough to handle, dispose of the bones and skin and return the chicken meat to the pot and stir in the spinach.
- Set the Instant Pot to sauté, then reheat the stew while the spinach cooks down.
- Serve with a generous sprinkling of coriander.
Recipe Notes
If cooking in a slower cooker follow the same method but cook on low for four hours.
If cooking in the oven place ingredients in a large casserole dish and cook in a preheated oven (180°C) for 1 hour or until the chicken is tender and falling off the bone.
This is fabulous as is, but if you feel it needs something more you could serve with couscous sprinkled with toasted almonds and pomegranate seeds