Braised Moroccan Chicken with White Beans
Servings
4Serving size
2 cups stew
COOKING TIME
150 minutes
This recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 large White onions (sliced) |
| 16 ounces Carrots, raw (peeled and cut into 1/2 inch cubes) |
| 16 ounces Boneless, skinless chicken thighs |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 1/4 cup White wine |
| 1 tsp. Ground cinnamon |
| 1 tsp.. Ground cumin |
| 2 tsp. Paprika |
| 1/2 tsp. Red Pepper Flakes |
| 1 tsp. Ground coriander |
| 1/4 tsp. Salt |
| 16 large Green olives (green olives, sliced) |
| 1/2 cup, packed Raisins |
Instructions
Preheat the oven to 325°F.
Place the onions, carrots, chicken thighs, white beans, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt in a medium stock pot and cover.
Place the pot in the oven.
Cook for 1 hour, stirring occasionally.
After the first hour, uncover and cook for 30 more minutes, then add the olives and stir.
Cook for 15 more minutes and add the raisins. Stir.
Cook for 15 more minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A quick stew like this takes about 5 minutes to prep: that’s it. Best of all, it cooks in the oven and there’s almost nothing to clean up.