Moroccan Chicken Stew
Chicken needs a change-up every now and then. Moroccan Chicken Stew is the perfect one-pot healthy meal that everyone in your family will love, made with lemon and chicken legs!
Ingredients
- 6 bone-in chicken legs
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground lemon, or preserved lemon/lemon juice
- 1 tsp turmeric
- 2 tsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 onion, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 4 cups water or low-sodium chicken broth
- 1/2 cup green olives with pimentos
- 1 tsp lemon zest
- 1-2 cups kale, lightly chopped
- 2 tbsp sliced roasted almonds, for topping
- freshly chopped herbs, for topping
- cooked cauliflower rice, for serving
Instructions
- Begin by marinating the chicken. In a bowl, add the chicken legs, oil, ginger, paprika, cayenne, lemon, turmeric, Cajun seasoning, salt, and pepper. Use your hands to mix the marinade well over the chicken. Refrigerate for at least 4 hours to overnight.
- When ready to cook, heat a large Dutch oven over medium, adding a little more olive oil. Sear the chicken legs on all sides until golden brown. Once browned, remove the chicken from the pan.
- Turn the heat down to medium-low and add the onions and celery. Cook for 5 minutes until they soften, then add the garlic.
- Deglaze the pan with the water or stock, scraping the bits off the bottom of the pan. Add the olives and lemon zest and bring to a simmer. Place the chicken back in the pot, nestling it into the broth.
- Simmer uncovered for 1-2 hours until the chicken is very tender. If the broth evaporates too quickly, add more liquid 1 cup at a time. You can also cover the pan once the broth has reduced. In the last 10 minutes of cooking, add the kale and allow it to wilt.
- When ready to serve, spoon into bowls. Top with almonds and fresh herbs. Serve hot.
Notes
This Dutch Oven is a kitchen classic and will help you cook like a pro.
Tried this recipe?Let us know how it was!