Moroccan Chicken Stew

🧂 Ingredients

• 2 tablespoons olive oil

  * divided
• 2 pounds boneless, skinless chicken breasts

  * cut into bite size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 shallots

  * finely diced
• 1 pound carrots

  * peeled and sliced into 1/4-inch rounds
• 10 cloves garlic

  * minced
• 2 teaspoons cumin
• 1/2 teaspoon paprika
• 1 teaspoon red pepper flakes

  * optional
• 4 cups chicken stock

  * use gluten free, if necessary
• 2 cups vegetable stock

  * use gluten free, if necessary
• 2 15.5 ounce cans chickpeas

  * drained
• 2 14.5 ounce cans fire roasted diced tomatoes
• 1 cup cilantro leaves

  * loosely packed, minced
• 1 tablespoon lemon zest

  * from one large lemon
• Greek yogurt for serving

  * optional
• fresh cilantro for serving

  * optional

Instructions

• 1 Heat 1 tablespoon of the olive oil in a large Dutch Oven
  [https://amzn.to/3fxXhc8] (or skillet) over medium-high heat. Season the chicken
  with the salt and pepper and add it to the pot. Cook until golden and juices run
  clear, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep
  warm.
• 2 Add the remaining 1 tablespoon of olive oil to the Dutch oven or a stock pot,
  then add the shallots and carrots. Cook until soft, about 5 minutes, stirring
  occasionally.
• 3 Mix in the garlic, cumin, paprika, and crushed red pepper and cook until
  fragrant, about 1 minute.
• 4 Stir in both the chicken and vegetable stocks, chickpeas, and tomatoes.
• 5 Optional, but recommended: In a blender, puree about 4 cups of the mixture until
  smooth and add it back into the pot. Increase heat and bring to a boil. This
  will make your soup, more of a stew.
• 6 Add the cooked chicken back to the stew and reduce the heat to medium. Simmer
  about 5 minutes to heat through. Stir in the cilantro and lemon zest.
• 7 Serve the soup with a dollop of Greek yogurt, extra fresh cilantro and lemon
  zest, if desired.

Nutrition Info