Everyday Meals

Moroccan Chicken & Chick Pea Stew

Description

Chicken cooked in a fragrant mix of exotic spices

Prep time: 10 mins

Cook time: 35 mins

Serves: 4

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 tablespoon flour
  • 2 teaspoons Moroccan spice
  • 700g boneless chicken thigh fillets, cut into pieces
  • 2 cups liquid chicken stock
  • 400g can Edgell Chick Peas, undrained
  • ½ x 500g packet frozen Birds Eye Julienne Carrots
  • 2 tablespoons chopped fresh coriander

Instructions

Step 1

Heat oil in a medium sized saucepan, add onion and cook for 2 minutes. Coat chicken in combined seasoned flour and Moroccan spice, add to pan and cook for 2-3 minutes or until chicken has browned.

Step 2

Pour in chicken stock and undrained Edgell Chick Peas, simmer uncovered for 20 minutes stirring occasionally.

Step 3

Stir in frozen Birds Eye Julienne Carrots and simmer uncovered for a further 10 minutes. Stir in coriander and serve on a bed of couscous.

Tasty Tip!

Top with slivered almonds

Moroccan Chicken Chick Pea Stew
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Featured in this recipe

  • Julienne Carrots 500g

    Julienne Carrots 500g

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