Moroccan Chicken and Date Stew

with Green Beans
Fancy an evening out in Casablanca? This one's for you!
Cals 565 · Prot 50 · Carbs 81 · Fat 6
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
photo
Fancy an evening out in Casablanca? This one's for you!
Cals 565 · Prot 50 · Carbs 81 · Fat 6
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken marinade
Chicken breast
400 Grams
Garlic cloves
2 Pieces
Ginger
30 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Ras el hanout
5 Grams
Honey
20 Grams
Olive oil
1 Tbsp
Stew
Shallots
2 Pieces
Carrot
2 Pieces
Dates
8 Pieces
Cardamom pods
4 Pieces
Olive oil
2 Tbsp
Cinnamon stick
1 Piece
Water
100 ML
Chicken stock cube
1 Piece
Tomato passata
200 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Green beans
250 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Serve the rice and green beans to the side.

Pro tip

Marinate for up to 24 hours in advance!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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).
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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.
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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.
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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
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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