Moroccan Chicken and Cauliflower Stew

4.3
(3)

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.

Moroccan Chicken and Cauliflower Stew
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
100 mins
Servings:
4
Yield:
6 to 8 cups stew

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

  1. In a small bowl combine cumin, ginger, cinnamon, cayenne, and 1/2 tsp. kosher salt. Rub chicken with half the spice mixture.

  2. 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.

Nutrition Facts (per serving)

418 Calories
11g Fat
48g Carbs
34g Protein
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.

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