Make the stew in a slow cooker, so you can set it and forget it. This recipe can be made as a weeknight stew by preparing in the morning and eating in the evening, but it can also be made as a cholent, where it will cook for 18 hours or so on a very low heat. It will come out a bit darker, but the taste is perfect.
Parsley is rich in many vital vitamins, including vitamins A, B12, C, and K. This means parsley keeps your immune system strong. You can also add raisins or dried cranberries to this salad and if you like it, you can even turn it into a meal when not serving with me by adding crumbled feta or goat cheese.
Moroccan Chicken Stew/Cholent with Parsley Salad
Servings
8 Servings
Ingredients
- 2 large sweet potatoes peeled and cut in 2-inch pieces
- 1 head cauliflower cut into florets or 4 cups frozen florets
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 pounds chicken legs
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup raw brown rice
- 1 can chickpeas drained and rinsed
- 1 tablespoon Jamie Geller Baharat or ras al hanout
- 4 large eggs in their shells washed
- 1 quart chicken broth
- 8 cups chopped fresh parsley
- Zest and juice of 1 lemon
- 4 tablespoons extra virgin olive oil
- 2 teaspoons honey
- Kosher salt
- Freshly ground black pepper
- 1/4 cup sunflower seeds toasted
Instructions
Moroccan Chicken Stew
- Grease a slow cooker insert with 1 teaspoon extra virgin olive oil.
- Layer sweet potatoes, cauliflower, onions, garlic, and chicken.
- Season salt and pepper.
- Sprinkle in rice and gently shake the slow cooker so rice settles into all the crevices. Add chickpeas and repeat the gentle shake.
- Sprinkle with baharat.
- Gently nestle in eggs.
- Pour in chicken broth; add water if necessary to just cover everything.
- Cook on low for 8 to 14 hours.
- Just before serving, remove and peel eggs.
- Scoop stew/cholent into individual bowls or serve family style in a large serving bowl.
- Cut eggs into quarters and arrange on top or in a bowl alongside.
Parsley Salad
- Place parsley in a medium salad bowl.
- Whisk together lemon zest and juice, oil, and honey.
- Drizzle dressing over parsley, toss, and season to taste with salt and pepper.
- Top with seeds.
Nutrition
Nutrition Facts
Moroccan Chicken Stew/Cholent with Parsley Salad
Amount per Serving
Calories
590
% Daily Value*
Fat
35
g
54
%
Cholesterol
180
mg
60
%
Sodium
1139
mg
50
%
Carbohydrates
52
g
17
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Yes all kinds of chicken legs will work. There is fresh onion and garlic so we didn’t feel it needed more.
How about using legs and thighs and cooking the same amount of time? Why not add garlic powder and onion slices to the vegetables for mire flavour?
Sure, this recipe can be made in an instant pot and can be ready much faster, but it is meant to be cooked low and slow and served on Shabbat, still it would be excellent cooked in an instant pot for a shorter period of time.
Can this recipe be done in the instant pot?