Moroccan Chicken Stew with Dates and Ginger

Served with Green Beans

photo
Low-Carb
Share!
Low-Carb
Share!

Instructions

photo

1 Marinate chicken

Peel and finely grate ginger (tip: use a spoon to peel the ginger). Peel and crush garlic. Chop chicken breast into bite-size pieces. Place 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 give everything a good mix up. (See pro tip!)

photo

2 Prep vegetables

Peel and dice shallots. Peel and slice carrots. Halve and de-stone dates.

photo

3 Prepare stew

Heat oil in a pan over medium-high heat. Fry the chicken for 4 min. Add shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, chopped tomatoes, salt and pepper. Reduce the heat to low and cook, covered, for 20 min.

photo

4 Boil beans

Meanwhile, wash and trim 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. Serve the chicken stew with the green beans on the side and garnish with coriander.

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?

Cooking Time: 35 min

Cals 540 · Prot 64 · Carbs 52 · Fat 7

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 0.75 Tsp
Ras el hanout 4 Grams
Honey 15.00 Grams
Olive oil 1.00 Tbsp

Stew

Shallots 2.00 Pieces
Carrot 2.00 Pieces
Dates 6.00 Pieces
Olive oil 2.00 Tbsp
Cardamom pods 6.00 Pieces
Cinnamon stick 1.00 Pieces
Water 100.00 ML
Chicken stock cube 0.50 Pieces
Chopped tomatoes 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green beans 200.00 Grams
Fresh coriander 15.00 Grams

Fancy an evening out in Casablanca?

Cooking Time: 35 min

Cals 540 · Prot 64 · Carbs 52 · Fat 7

Instructions

photo

1 Marinate chicken

Peel and finely grate ginger (tip: use a spoon to peel the ginger). Peel and crush garlic. Chop chicken breast into bite-size pieces. Place 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 give everything a good mix up. (See pro tip!)

photo

2 Prep vegetables

Peel and dice shallots. Peel and slice carrots. Halve and de-stone dates.

photo

3 Prepare stew

Heat oil in a pan over medium-high heat. Fry the chicken for 4 min. Add shallots and carrots and fry for 2 min further. Add the dates, cardamom pods, cinnamon stick, measured water, chicken stock cube, chopped tomatoes, salt and pepper. Reduce the heat to low and cook, covered, for 20 min.

photo

4 Boil beans

Meanwhile, wash and trim 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. Serve the chicken stew with the green beans on the side and garnish with coriander.

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 0.75 Tsp
Ras el hanout 4 Grams
Honey 15.00 Grams
Olive oil 1.00 Tbsp

Stew

Shallots 2.00 Pieces
Carrot 2.00 Pieces
Dates 6.00 Pieces
Olive oil 2.00 Tbsp
Cardamom pods 6.00 Pieces
Cinnamon stick 1.00 Pieces
Water 100.00 ML
Chicken stock cube 0.50 Pieces
Chopped tomatoes 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Green beans 200.00 Grams
Fresh coriander 15.00 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...