Moroccan Chicken Stew with Olives
Incredibly aromatic Moroccan chicken stew with olives in ras-el-hanout and tomato sauce, this stew can become a family favorite.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g/ 1.1 lbs skinless boneless chicken breast
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 teaspoon ras-el-hanout
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 500 g/ 1.1 lbs pureed tomato (not tomato paste)
- 125 ml/ 4 fl.oz/ ½ cup chicken stock
- 20 black olives (I had kalamata olives)
Instructions
- 1
Cut the chicken breast into strips and set aside. Finely chop the onion.
- 2
Heat the olive oil in a Dutch oven or another heavy bottom pan and cook the onion until translucent and soft, about 4-5 minutes, while stirring several times in between.
- 3
Add the finely chopped garlic cloves, ras-el-hanout, ginger, cinnamon, pepper, and salt. Cook until fragrant, stirring, for 1 more minute.
- 4
Add chicken and turn well to coat with the spice mixture.
- 5
Add tomato puree and stock. Cook for about 5-6 minutes, uncovered.
- 6
Add olives and continue cooking for another 3 – 4 minutes, without a lid, until the chicken is tender and cooked through.
- 7
Adjust the taste with salt and pepper, if necessary, and serve as suggested above.