Moroccan Chicken Stew with Dates and Ginger

Served with Green Beans

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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). 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 a 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 cook, 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

Finish the chicken stew with the chopped coriander. Serve with the green beans to the side.

Tips for fussy eaters

Serve with 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 350.0 · Prot 47.5 · Carbs 26.1 · Fat 6.6

Ingredients

Number of people

Chicken marinade

Chicken breast 400.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon 1.00 Pieces
Salt 0.50 Tsp
Ras el hanout 5.00 Grams
Honey 20.00 Grams
Olive oil 1.00 Tbsp

Stew

Shallots 2.00 Pieces
Carrot 2.00 Pieces
Dates 8.00 Pieces
Cardamom pods 4.00 Pieces
Olive oil 2.00 Tbsp
Cinnamon stick 1.00 Pieces
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Tomato passata 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green beans 250.00 Grams
Fresh coriander 15.00 Grams

Fancy an evening out in Casablanca? This one's for you!

Cooking Time: 35 min

Cals 350.0 · Prot 47.5 · Carbs 26.1 · Fat 6.6

Instructions

photo

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). 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).

photo

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 a back of a knife.

photo

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 cook, covered, for 20 min.

photo

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

photo

5 Serve

Finish the chicken stew with the chopped coriander. Serve with the green beans to the side.

Tips for fussy eaters

Serve with rice and green beans to the side.

Pro tip

Marinate for up to 24 hours in advance!

Ingredients

Number of people

Chicken marinade

Chicken breast 400.00 Grams
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon 1.00 Pieces
Salt 0.50 Tsp
Ras el hanout 5.00 Grams
Honey 20.00 Grams
Olive oil 1.00 Tbsp

Stew

Shallots 2.00 Pieces
Carrot 2.00 Pieces
Dates 8.00 Pieces
Cardamom pods 4.00 Pieces
Olive oil 2.00 Tbsp
Cinnamon stick 1.00 Pieces
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Tomato passata 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green beans 250.00 Grams
Fresh coriander 15.00 Grams
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