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.