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Moroccan Chicken & Chickpea Stew
Simple stew ideas: Moroccan Chicken & Chickpea Stew from ONIE
Moroccan Chicken & Chickpea Stew

Servings:

6

Time:

30 minutes

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, diced           
  • 1 medium yellow onion, chopped
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
  • 2 cups unsalted chicken broth
  • 1 (16 oz) bag frozen stir-fry mix
  • 1/2 cup raisins                                                             
  • 1 (15 oz) can chickpeas, drained & rinsed 

Preparation

  1. In a large skillet, heat 1 Tbsp oil over medium-high. Sauté chicken 5-10 minutes, or until completely cooked. Set aside.
  2. In a stockpot, heat 1 Tbsp oil over medium-high. Add onions, cumin & cinnamon. Sauté 5 minutes, or until onions are tender.  Add tomatoes, broth, stir-fry mix & raisins.  Turn heat to low & simmer 7-8 minutes. 
  3. Add chicken & chickpeas to pot. Cook 3-4 minutes, or until chicken is heated through.  
  4. Divide evenly in bowls & serve.

Encuentra la receta en español aquí.

Tips/Notes

Lower sodium! Less salt/sodium does not take away flavor. When buying canned products search for reduced sodium or no-salt-added!