North African Chicken Stew

  • Ready in 30m

  • Serves 4

  • 586 calories

  • 45.82g carbs

North African Chicken Stew might be just the main course you are searching for. One portion of this dish contains approximately 38g of protein, 52g of fat, and a total of 805 calories. This recipe serves 4 and costs $4.22 per serving. This recipe is liked by 1 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. A mixture of butter, ground pepper, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of African cuisine.

22 ingredients

  1. 1/4 cups almonds
  2. 1/4 cups apple cider vinegar
  3. 2 carrots
  4. 1 pinch cayenne pepper
  5. 2 cups chicken broth
  6. 2 cups chicken broth
  7. 1 cup couscous
  8. 2 cups fresh cilantro
  9. 1 cup fresh parsley
  10. 1 garlic clove
  11. 1 tsp ground cumin
  12. 4 servings ground pepper
  13. 1/2 tsps kosher salt
  14. 4 tsps kosher salt
  15. 1 lemon zest
  16. 1/2 cups olive oil
  17. cups pesto sauce
  18. 1 small red onion
  19. 1 lb skinless boneless chicken thighs
  20. 1 tsp smoked paprika
  21. 1 tbsp unsalted butter
  22. 1 tbsp vegetable oil

Instructions

  1. Tunisian Pesto:.
  2. Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped.
  3. Add about 1/3 cup of the oil and process until completely mixed in and smooth.
  4. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.Stew:.Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.
  5. Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste.
  6. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.
  7. Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!
North African Chicken Stew

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