Chicken Stew Morocco with Beans and Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 750 g chicken or turkey breast
  • 3 leeks, small
  • 6 small carrots, 3 yellow and 3 red
  • 3 slices celeriac
  • 2 large onions
  • 500 g white beans from a can
  • 6 tablespoon olive oil
  • Salt and pepper, garlic
  • 1 teaspoon spice mix, Moroccan (Ras el Hanout)
  • 1 teaspoon curry, hot
  • 1 teaspoon spice mix for chicken
  • 1 cube beef broth
  • 1 handful parsley, dried
  • 3 teaspoon paprika powder
  • 2 tablespoon sour cream or creme fine
  • possibly potato (s)
Chicken Stew Morocco with Beans and Vegetables
Chicken Stew Morocco with Beans and Vegetables

Instructions

  1. Clean the fresh vegetables and cut into small pieces.
  2. Pour the beans into a colander and rinse with cold water.
  3. Lightly roast the diced onions and vegetables in olive oil - the onion must not turn brown. Cut the chicken into pieces (approx. 2 x 2 cm) and add to the vegetables. Add the Ras el Hanout and the other spices. Pour 1l of water on top and simmer gently for about 15 minutes.
  4. Only at the end add the beans and cream, bring to the boil again briefly and season to taste.
  5. If you want, you can also cook diced potatoes.

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