Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Moroccan Stew with Chicken


I first had this dish at my sisters and immediately made a copy of her hand written recipe.
When I went home I thought the title sounded familiar and sure enough, I found the source.
I'd not been attracted to the recipe earlier as the spices seemed a bit too exotic for our taste.
But having tasted it, I was proven wrong. It is delicious.
I don't usually post other people's recipes but this was such a good one I wanted to share it.
I did make it my own by increasing the spices and adding chicken to make it "non-vegetarian" for my meat loving husband.
Credit for this recipe goes to Janet and Greta Podleski from their "Looneyspoons Collections".

serves 6
  •  2 tablespoons olive or grapeseed oil
  • 1-3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 a green pepper, seeded and chopped
  • 1/2 a yellow pepper, seeded and chopped
  • 1/2 cup chopped celery
In a large saute pan or fry pan, heat oil and add remaining ingredients. Cook for 5 minutes or until vegetables soften.  Add the following ingredients:
  • 1 large sweet potato, peeled and cubed to equal about 3 cups
  • 1 14ounces can diced tomatoes
  • 3 cups chicken broth or vegetable broth*
  • 1 14 ounce can garbanzo beans (chick peas)
  • 2 teaspoons grated fresh or frozen ginger (see this ginger tip) Do not use powdered ginger
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoon each, curry powder, coriander, chili powder and cumin
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon black pepper ( I like to use the seasoned pepper such as Montreal steak spice)
Bring to a boil and then cover it, simmering the stew over low heat for about 20 minutes or until yams are soft but not mushy. Then add:
  • 2 cups cubed cooked chicken *
  • 1/2 cup Thompson raisins (the black ones)
  • 2-4 tablespoons Peanut Butter
  • 2 tablespoons chopped Parsley or Cilantro
Stir together and simmer for another 5 -7 minutes.  Top with additional chopped Parsley or Cilantro and serve in pasta bowls.
* To make this vegetarian, use vegetable broth and omit the chicken.

7 comments:

  1. I love the sound of this recipe. I am having friends over next Saturday for dinner and am going to make this. Thanks so much :)

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  2. Oh looks and sounds delicious ~ enjoy ~ And thanks for visiting ~ ^_^

    Happy Weekend coming to you ~ ^_^

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  3. It sounds so good. I would love to sample it!

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  4. This was delicious! I made it for lunch yesterday - I had all the ingredients on hand and had to try it! Great recipe!

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  5. What to serve with this?

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    Replies
    1. A crisp green salad and a nice crusty bread if you like.

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  6. I made this tonight. It was good, everyone around my table liked it! I left out the raisins to avoid any possible negative comments from my family. My daughter said that next time I make it, I should serve rice with it. I thought that was a good idea.

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