Moroccan Chicken and Date Stew
with Green Beans
Instructions
1 Marinate chicken
Chop the chicken breast into bite-size pieces. Peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Combine the chicken, garlic, ginger, 0.75/1/1.5 tsp of grated lemon zest, salt, Ras el hanout, honey and olive oil in a bowl and mix well (see pro tip).
2 Prep vegetables
Peel and dice the shallots. Peel and slice the carrots. Halve and de-stone the dates. Split the cardamom pods open with the back of a knife.
3 Prepare stew
Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken for 4 min. Add the shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, tomato passata, salt and pepper. Reduce the heat to low and simmer (don't boil), covered, for 20 min.
4 Boil beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min until tender. Drain once cooked. Roughly chop the coriander.
5 Serve
Garnish the chicken stew with the chopped coriander leaves. Serve the green beans to the side.
Tips for fussy eaters
Serve the rice and green beans to the side.
Pro tip
Marinate for up to 24 hours in advance!
Fancy an evening out in Casablanca? This one's for you!
Cooking Time: 35 min
Cals 565 · Prot 50 · Carbs 81 · Fat 6
Ingredients
Chicken marinade
Stew
To serve
Fancy an evening out in Casablanca? This one's for you!
Cooking Time: 35 min
Cals 565 · Prot 50 · Carbs 81 · Fat 6
Instructions
1 Marinate chicken
Chop the chicken breast into bite-size pieces. Peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Wash the lemon and grate its zest with a fine blade, taking care to avoid its bitter white pith. Combine the chicken, garlic, ginger, 0.75/1/1.5 tsp of grated lemon zest, salt, Ras el hanout, honey and olive oil in a bowl and mix well (see pro tip).
2 Prep vegetables
Peel and dice the shallots. Peel and slice the carrots. Halve and de-stone the dates. Split the cardamom pods open with the back of a knife.
3 Prepare stew
Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken for 4 min. Add the shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, tomato passata, salt and pepper. Reduce the heat to low and simmer (don't boil), covered, for 20 min.
4 Boil beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min until tender. Drain once cooked. Roughly chop the coriander.
5 Serve
Garnish the chicken stew with the chopped coriander leaves. Serve the green beans to the side.
Tips for fussy eaters
Serve the rice and green beans to the side.
Pro tip
Marinate for up to 24 hours in advance!
Ingredients
Chicken marinade
Stew
To serve
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