This scrumptious Moroccan stew was simply delicious baked in the oven in a ceramic casserole pot with a lid. The simmering spices infused both the chicken and the
vegetables to create a meal where "seconds" were a must.
The recipe is based on one in Food and Wine Magazine.
Grease pot with olive oil spray. Place assorted vegetables in bottom of pot. Add water.
3/4 cup red peas, cooked
(red peas are a legume similar to black-eyed peas)
1/3 cup onion, cubed
1 lemon, quartered
6 carrots, peeled and quartered
6 new potatoes, halved
1/4 fennel bulb, sliced
1/2 cup sugar snap peas
1/3 cup green pitted olives
2 mini sweet peppers, cut in 2 inch chunks
1/4 cup cilantro, snipped
1 teaspoon fresh mint, snipped
1 cup water
Mix spices in a ziploc bag. Cut chicken in pieces to fit the remainder of the casserole dish. Place chicken pieces in bag and shake to coat with spices. Place chicken breasts skin side down in casserole dish. Add lid.
1 teaspoon paprika
1/2 teaspoon caraway seed
1/4 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1-4 pound roasting chicken, backbone removed
Bake at 325 F. for until internal temperature of chicken breast reaches 165 F.
I am pleased to say that most of the ingredients in my pot were fresh and local. Only the spices, lemon and olives were purchased at the grocery store.