North African Chicken Stew

• Ready in 30m

• Serves 4

• 616 calories

• 45.82g carbs

The recipe North African Chicken Stew can be made in around 30 minutes. For $4.22 per serving, you get a main course that serves 4. One portion of this dish contains approximately 38g of protein, 31g of fat, and a total of 616 calories. Head to the store and pick up paprika, onion, butter, and a few other things to make it today. It will be a hit at your Autumn event. 1 person were impressed by this recipe. This recipe is typical of African cuisine. It is brought to you by Food.com.

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 cilantro
9. 1 cup 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 tunisian pesto sauce
18. 1 small onion
19. 1 lb chicken thighs
20. 1 tsp paprika
21. 1 tbsp 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!