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.
- Cook Time
- Prep Time
Moroccan Chicken Stew
- 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 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
Moroccan Chicken Stew
1.Grease a slow cooker insert with 1 teaspoon extra virgin olive oil.
2. Layer sweet potatoes, cauliflower, onions, garlic, and chicken.
3. Season salt and pepper.
4. Sprinkle in rice and gently shake the slow cooker so rice settles into all the crevices. Add chickpeas and repeat the gentle shake.
5. Sprinkle with baharat.
6. Gently nestle in eggs.
7. Pour in chicken broth; add water if necessary to just cover everything.
8. Cook on low for 8 to 14 hours.
9. Just before serving, remove and peel eggs.
10. Scoop stew/cholent into individual bowls or serve family style in a large serving bowl.
11. Cut eggs into quarters and arrange on top or in a bowl alongside.
1. Place parsley in a medium salad bowl.
2. Whisk together lemon zest and juice, oil, and honey.
3. Drizzle dressing over parsley, toss, and season to taste with salt and pepper.
4. Top with seeds.
- Serving Size: 1 serving with parsley salad
- Calories: 590
- Carbohydrate Content: 52 g
- Cholesterol Content: 180 mg
- Fat Content: 35 g
- Fiber Content: 10 g
- Protein Content: 33 g
- Sodium Content: 1139 mg
- Sugar Content: 7 g