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Moroccan Stew

Moroccan stew

Moroccan stew
Print Recipe
5 from 1 vote

Moroccan Stew

This stew is a delicious way to use up leftover chicken or turkey, and it's also great made with lentils.
Course: Main Course
Keyword: Dairy-Free Option, Easy–now you’re cooking, Entertaining, Gluten-Free Option, Make-Ahead Option, No Salt or Low Salt, Vegan Option, Vegetarian Option
Servings: 4

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

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Ingredients

Stew Base

  • 3 cups cooked rice (optional)

Stew

  • 2 tablespoons oil
  • 1 large sweet potato (peeled and chopped)
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 cloves garlic (minced)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 3/4 cups water
  • 1 14 oz. can diced tomatoes (undrained)
  • 1/2 teaspoon salt (optional)

Protein (choose one or a combination)

  • 2 cups chopped cooked chicken or turkey
  • 2 cups cooked lentils (rinsed and drained)

Toppings (optional)

  • 1/2 cup shelled, chopped pistachios (optional)
  • 1-2 avocados (chopped) (optional)
  • crushed red pepper (optional)

Instructions

  • In a large saucepan, heat oil over medium heat. Add sweet potato, onions and carrots. Cook until onions are tender.
    Veggies cooking
  • Stir in garlic, cumin, ginger and cinnamon. Cook one minute.
    Veggies cooking with spices
  • Stir in water and tomatoes. Cook until vegetables are tender.
    Stew simmering
  • Add chicken, turkey or lentils. Add salt. Cook until heated through.
  • Spoon rice into bowl and top with stew and desired toppings.
  • Stew with rice and chicken garnished with pistachios.
    Stew with Chicken and Rice
  • Stew with rice and lentils garnished with pistachios.
    Stew with Lentils and Rice
  • Stew with chicken garnished with avocado and pistachios.
    Moroccan stew

Notes

This recipe was adapted from a recipe for Moroccan Turkey Stew that appeared in the Milwaukee Journal as a way to use leftover turkey after Thanksgiving.
Try using brown rice, red rice or purple rice for a more nutritious rice option.
To make this stew for a diverse crowd, just before adding the chicken, turkey, lentils or salt, divide the stew.  Use lentils in any portion that is to be vegan or vegetarian, and add chicken or turkey to the remainder.  Set aside any portion that will be without added salt, and add a proportionate amount of salt to the remainder.
This stew can be made with potatoes instead of sweet potatoes.
Serve the crushed red pepper on the side for anyone who prefers to spice it up.

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Comments

2 responses to “Moroccan Stew”

  1. Vivian Moller

    I’m going to try this! Looks lovely…and easy.

    Reply
  2. Marshuki

    5 stars
    This was so simple but with such a powerful flavor. I highly recommend making this.

    Reply
5 from 1 vote

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