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Vegan Moroccan Chicken and Sweet Potato Stew

This fragrant, hearty stew from the Plant-raised protein The cookbook is a wonderful way to enjoy the signature flavors and ingredients of Moroccan cuisine – including carrots, tomatoes, dried fruits, chickpeas and cinnamon.

What you need:

2 tablespoons of extra virgin olive oil, divided
8 to 12 ounces vegan chicken, cut into strips
1 large red onion, chopped
3 cloves of garlic, chopped
2 cups of water
1 large sweet potato, peeled and cut into 3/4 inch pieces
4 medium-sized carrots, peeled and cut into approx. 1 cm thick slices
1 (15 ounce) can of diced fire fried tomatoes, unpoured
1 (15 oz) can of chickpeas, drained and rinsed
2 teaspoons of ground cumin
1 teaspoon of ground cinnamon
½ teaspoon of ground turmeric
¾ cup of dried apricots, cut in half
½ cup chopped fresh parsley, divided
½ teaspoon of salt
½ teaspoon black pepper
2 cups of cooked couscous for serving

What you are doing:

  1. In a stock pot, heat 1 tablespoon of oil over medium heat. Add chicken and sauté until golden brown on most sides. Transfer to a bowl and set aside.
  2. Heat the rest of the oil in the same saucepan. Add the onion and sauté until translucent. Add garlic and sauté for 3 minutes.
  3. Add water, sweet potatoes, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a boil, then turn the heat down to low. Cover and simmer gently for 15 minutes or until vegetables are tender.
  4. Stir in the chicken, apricots, half of the parsley, salt and pepper and simmer on low heat for 5 to 10 minutes longer.
  5. To serve, divide the couscous into four flat bowls and pour the stew over them. Sprinkle with the remaining parsley and serve.

Photo credit: Hannah Kaminsky

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