Moroccan Chicken Stew

I don't know about all of you, but I'm about ready to detox after all the sweet, rich foods we've been eating through the Christmas season! This Moroccan stew, which I've adapted from here, is a wonderful, simple recipe that is quick and easy to throw together. Plus its not full of butter or cream or cheese. Everything is easily available in the market for me, which makes this a budget friendly meal as well! My kids like it and so do we. This dish would be made in a tagine in North Africa--but you don't need one to make it. You can just use a dutch oven (a fancy way of saying a big pot with a lid) or even a slow cooker! Hope you enjoy this like we have!

Moroccan Chicken Stew
4 chicken breasts
salt and pepper
2 Tbs oil
~3-4 medium sized carrots, peeled and sliced
1 large onion, chopped
4 cloves garlic, pressed or chopped
1 Tbs ground coriander
1 Tbs ground cumin
2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp black pepper
1+ kg/2.5 lbs tomatoes, finely chopped or run through a food processor
1 small can tomato paste (1/3-1/2 cup)
1/2 cup water
Rice or couscous to serve

Garnish:
Chopped cilantro
Lemon wedges
Yogurt

Begin by seasoning the chicken breasts with some salt and pepper. I probably put about 1/4 tsp salt and 1/8 tsp pepper per breast.

Heat the oil in a large skillet or pot (one with a lid) and sear the chicken breasts--about 4 minutes on each side. Do in 2 batches if needed. Remove from skillet and set aside on a plate.

In the same skillet, add the carrots, onion, and garlic along with all the spices. Cook for a few minutes until the onions are softening. Add the tomatoes and tomato paste and stir together to combine well.

Add the chicken breasts and any juices from the plate back into the skillet. Cover with a lid and turn heat to low.

Cook for about 1 hour, stirring occasionally and breaking up the chicken a bit as you do. Serve over rice or couscous with a sprinkle of chopped cilantro, a wedge of lemon, and a dollop of yogurt!

Slow Cooker Method: After the chicken is seared, place it in the slow cooker. Continue to follow recipe and then pour the sauce over the chicken. Cook on low for 4-6 hours. If you live where chicken is more tough, this is the way to go! But it will result in a softer carrot and onion in the sauce.

Notes: Make sure you add all the garnishes! The cilantro, yogurt, and a squeeze of lemon really make the dish! If you have canned tomatoes available to you, you can use 3 cans of tomatoes in juice and cut back a little of the tomato paste and all the water.