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Moroccan Chicken and Vegetable Stew

 
1/27/2014

 

Serves 4-6Moroccan Chicken and Vegetable Stew

Ingredients:

  • 1 whole chicken, cut into 8, rinsed, patted dry
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. garlic, minced
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • 1 tsp. cayenne
  • 1 Tbsp. olive oil
  • 1 rutabaga, peeled and cubed
  • 3 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 4 cups gluten-free chicken stock
  • 1 cup white wine
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine cut-up chicken with ginger, garlic, turmeric, coriander and cayenne. Toss together well, cover and marinade in fridge for 2-4 hours.
     
  2. Pre-heat oven to 350º F. Heat a large sauté pan over medium heat. Add olive oil. Sauté the chicken for 2-4 minutes on both sides until golden brown. Transfer chicken to a casserole dish that’s oven-proof.
     
  3. In the same large pan, sauté rutabaga, carrots and parsnips for 4 minutes. Then add to chicken.
     
  4. Next add chickpeas, stock, wine, salt and pepper to the casserole. Put lid on the dish and cook in the oven for 90 minutes, until chicken is cooked through.
     
  5. Serve over herbed rice.
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