This recipe is inspired by slow cooked meals in a Tagine. Since, I don’t have a tagine, I had to settle with my pressure cooker to make this stew. You could try a heavy bottomed pan as well.
This Moroccan influenced dish is all about bold flavors, very different from the North Indian curries usually made at my home. A combination of dry fruits, spices, fresh herbs, vegetables, meat (or not) is slowly infused with flavor from its own juices.
The result is unbelievably refreshing, light and so flavorful! You have to try it to believe it!
And it also has the advantage of being super quick to make, super simple to serve and very simple to eat!
All we have to do is plop everything in the said order in a pressure cooker or a pan. Cover and cook on low heat.
I have used raisins in this curry, you could use dried apricots/plums or even cranberries. I am dying to try a cranberry curry for such a long time now.
Remove the meat and add more vegetables to make it vegetarian. You could serve it with couscous, quinoa. I have served it with steamed rice with some pomegranates.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Moroccan Chicken Stew: A healthy and light chicken curry which is comforting and delicious.
Recipe type: Dinner/Lunch
Serving Size: 3
- Boneless chicken breast, small cut – 300 gms
- Olive oil – 1 tbs
- Cinnamon stick – 2 inch or Cinnamon powder – 1/2 tsp
- Big Cardamom (Badi Elaichi) – 1
- Onion, finely chopped – 1 Medium
- Garlic cloves, finely chopped – 4
- Tomato puree – 1.5 cup
- Lemon zest – 1/4 tsp
- Turmeric powder – 1 tsp
- Cumin powder – 1.5 tsp
- Paprika – 1 tsp (or Red chili powder)
- Nutmeg – Pinch
- Salt and Pepper to taste
- Parsley, finely chopped – 1/4 cup
- Candied Amla (gooseberry) or Lemon preserve, chopped – 1 tbs (optional)
- Raisins – 1 tbs (optional)
- Juice of 1 small lemon
- Black or Green Olives – 1/4 cup
- Capers – 1 tbs (optional)
- I am using a pressure cooker in this recipe but you can also use a heavy bottomed pan. Put Olive oil in the pressure cooker, add cardamom and cinnamon stick.
- Sauté onions and garlic for a couple of minutes and then add tomato puree.
- Sauté for 3-4 more minutes and then add all the dry spices, chicken, amla (if using) and parsley. Coat the chicken with all the gravy and cook for a couple of minutes on high flame.
- Add around 1.5 cups of water to submerge all the chicken. Close the pressure cooker lid and cook for two to three whistles on medium flame.
- Once done, take the whistle out, release the pressure, open the lid and add olives, raisins (if using) and capers and cook the curry for one more whistle.
- Once done, let the pressure release on its own. Open the lid and add lemon juice and adjust the seasoning if required.
- Serve hot with steamed rice.