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
lightly dust it in flour shaking off access
Dice up carrot
and prepare chopped onion, ginger and cinnamon
In a french oven heat oil over medium-high. Add chicken and cook until browned on each side. Transfer to plate
Now add onion, ginger and cinnamon to the pot. Cook stirring until onion start to soften (2-3 min)
Return chicken to put, add potato, carrot and saffron.
Add broth and bring to boil, reduce heat and let simmer until chicken and potatoes are cooked (10 to 15 min).
Stir in lemon and season with salt and pepper
Meanwhile prepare the Bulgar rice as per package instructions
Serve chicken stew with Bulgar, garnished with cilantro, if desired