Moroccan Chicken Stew with Bulgar Rice

Moroccan Chicken Stew with Bulgar Rice

Easy but exotic tasting chicken stew spiced up with cinnamon and ginger served on a bed of Bulgar rice, can you ask for anything better for dinner?
I could not, this stew was delicious!
What I like about stews is that you can prepare them ahead of time and have them ready to be served when you come home after a long day at work. They are also an awesome idea for a dinner with friends.

I used carrots and potatoes, but you could also try pair the chicken with some sweet potatoes.

Here is how to make it 🙂

Ingredients (serves 4):

  • 1/4 cup all-purpose flour
  • 4 boneless, skinless chicken thighs or breast (about 500 gr)
  • salt and ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 piece fresh ginger (2 inches long), peeled
  • 1 tbsp ground cinnamon
  • 400 ml chicken broth
  • 1 medium potatoes, peeled and cut into 1-inch chunks
  • 1 large carrot, cut into half inch cubes
  • Pinch of saffron
  • 2 tablespoons fresh lemon juice
  • 1 cup Bulgar rice
  • Cilantro sprigs, for garnish

Cut chicken into cubes. Path it dry and season with salt and pepper

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lightly dust it in flour shaking off access

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Dice up carrot

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and prepare chopped onion, ginger and cinnamon

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In a french oven heat oil over medium-high. Add chicken and cook until browned on each side. Transfer to plate

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Now add onion, ginger and cinnamon to the pot. Cook stirring until onion start to soften (2-3 min)

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Return chicken to put, add potato, carrot and saffron.

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Add broth and bring to boil, reduce heat and let simmer until chicken and potatoes are cooked (10 to 15 min).

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Stir in lemon and season with salt and pepper

Meanwhile prepare the Bulgar rice as per package instructions

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Serve chicken stew with Bulgar, garnished with cilantro, if desired

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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.