Moroccan Chicken Stew

From Tana:
We had this for dinner at Enrichment a few weeks ago, it was sooo good. If you like Indian/Middle Eastern food, you'll like this. Very easy to make, cheap, healthy.

I made it as the recipe said, but it tasted a little bland at the end so I basically ended up doubling the spices, maybe even tripling them, plus I added more salt. I simmered it for at least an hour or two - makes the chicken fall off the bones and chickpeas and carrots so tender. I also added two cans of chickpeas, instead of just the one, and Thomas said it could even use another can or two. The feta cheese also really adds to it - you should try it with the feta for sure. The tzatiki sauce is really good too. Beky, you could easily make this vegetarian by using eggplant/tofu/veggies etc.

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Moroccan Chicken Stew

2 Tbsp. oil
8 bone-in skinless chicken thighs (about 2 1/2 lbs.)
3 carrots,cut into 1 1/2 chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 3/4 c chicken broth
1/2 t ground ginger
1/4 t ground tumeric
1/4 t ground cinnamon
1/8 t chili powder
salt/pepper
2 zucchini (about 1 lb) halved and quartered lengthwise
couscous or rice for serving
Feta cheese for serving

In a heavy pot, heat oil and add onions and spices. Cook onion until it is soft. Add chicken, carrots, tomatoes, chickpeas, stock, 3/4 c water and about 1/2 t salt and 1/4 t pepper. Break up tomatoes with a spoon.

Bring to a simmer over medium heat. Cover, and cook 15 minutes. Add the zucchini, and cook until the chicken is done (about another 15 minutes).

Serve over couscous or rice and top with feta cheese.

NOTE: I often substitute other vegetables like cauliflower, green beans, or Asian eggplant. It is delicious as a vegetarian meal.
If the stew tastes bland add 1/2 t curry powder instead of adding salt.


Tzatziki Sauce

1 small container of plain yogurt (don't use non-fat yogurt--it's too watery)
1 t salt
1 T fresh dill (can substitute dry dill but it won't be as strong a flavor)
1/2 t red wine vinegar or lemon juice
1/4 t pepper
1 cucumber, peeled/seeded and chopped (or us an English cucumber and don't peel/seed)
2-3 garlic cloves
2 T olive oil

Place cucumber in a colander lined with paper towels to draw-out excess moisture. Let sit 10 minutes.

In a medium bowl, whisk vinegar, oil, salt, pepper, dill, and garlic. Stir in yogurt and cucumber.

Serve as a dip for flat bread or veggies. Or as a sauce over grilled meat and veggies.