Recipes Main courses Stew Healthy Moroccan

This Moroccan stew is well filled with chicken, pumpkin, tomato and lots of delicious spices. It is a super easy recipe to prepare. You can put it in a large Casserolemake it, or in a tagine!

Recipe

Moroccan stew with chicken and pumpkin

Taste sensation!

Course	Main course
Kitchen	Moroccan
Servings	4 servings

Preparation time

Preparation time	1 hr 10 min
Total	1 hr 10 min

Equipment

Chopper
Large Casseroleor tagine

Ingredients

2 onions
2 tomatoes
1 cm ginger
3 cloves of garlic
1 bottle pumpkin
3 tbsp. olive oil
340 g chicken breast
1 tsp. turmeric
1 tsp. ground cumin seeds
1 tsp. ground coriander seed
1 tsp. cinnamon
750 ml chicken stock
1 tbsp agave syrup
1 tbsp red wine vinegar
Salt & pepper
Mint leaves
150 g quinoa

Moroccan stew with chicken and pumpkin

Cut 1 onion into half rings. Coarse the other onion, tomato and peeled ginger and put it together with the garlic in a chopper and make a pasta of this.
Peel the bottle pumpkin and cut into large pieces.
Take a large frying pan and heat the olive oil here. Season the chicken with salt and pepper and fry it in the oil until they are seared and have a brown skin. Remove the chicken from the pan and keep on a plate.
Then gently fry the onion rings in the oil until they see glassy and then add the spices. Bake this 1 minute. Then add the homemade pasta and fry it for 2 minutes.
Spoon the chicken back into the pan together with the pumpkin pieces. Pour in broth until the chicken and pumpkin are just below. Stir in the aga strip and red wine vinegar.
Bring it to the kook And then simmer for about 45 minutes.

Kookstand Voorkomt dat je scherm in slaapstand gaat

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