Recipes and Cooking Moroccan Chicken and Cauliflower Stew 4.3 (3) 3 Reviews What's it going to be? Pressure cooker stew or slow cooker stew? This North African-inspired recipe can be made in either handy appliance. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 10, 2020 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 100 mins Servings: 4 Yield: 6 to 8 cups stew Jump to Nutrition Facts Ingredients 1 teaspoon ground cumin 1 teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon cayenne or 1/2 teaspoon crushed red pepper 2 pound chicken thighs and/or drumsticks, skinned if desired 1 tablespoon coconut oil or olive oil 3 cloves garlic, minced 1 28 ounce can crushed tomatoes 1 ½ cup reduced-sodium chicken broth 2 cup small cauliflower florets and/or halved green beans 1 15 ounce can chickpeas, rinsed and drained ¼ cup coarsely chopped dried apricots ¼ cup coarsely chopped pitted green olives 3 cup hot cooked couscous or rice (optional) Chopped flat-leaf parsley and/or toasted slivered almonds (optional) Directions In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. kosher salt. Rub chicken with half the spice mixture. In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley and/or almonds. Serves 4. Tips For a thicker stew, stir together 1/4 cup water and 2 tablespoons cornstarch. Stir into Stew for the last 5 minutes cook time. Pressure Cooker: Rub chicken and brown as above using saute setting for 6-quart electric cooker or brown in pot for 4- to 6-quart stove-top cooker. Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Lock lid. Set electric cooker on high pressure to cook for 12 minutes. For stove-top cooker bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain stead (but not excessive) pressure. Cook 12 minutes. Remove from heat. Let stand to release pressure naturally for 15 minutes. Release any remaining pressure. Open lid carefully. Remove chicken and shred as directed. Return chicken to mixture. Serve as above. Slow Cooker: Rub chicken and brown as above. Add garlic and cook as above. Transfer mixture to a 4- to 6-quart slow cooker. Add remaining spice mixture, crushed tomatoes, broth, cauliflower, chickpeas, and apricots. Cover; cook on low for 7 hours or on high for 3 1/2 hours. Remove chicken and shred as above. Return chicken to mixture. Serve as above. Print Nutrition Facts (per serving) 418 Calories 11g Fat 48g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 418 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 90mg 30% Sodium 1317mg 57% Total Carbohydrate 48g 17% Total Sugars 19g Protein 34g Vitamin C 50.5mg 253% Calcium 155mg 12% Iron 6.3mg 35% Potassium 1329mg 28% Folate, total 136.4mcg Vitamin B-12 0.3mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.