Chicken Stew with Chickpeas and a Moroccan Flavor

You already know we are big fans of stews. This one is a wonderful, delicious blend of flavors with definite Moroccan overtones. I have used chicken - you can also lamb or, if vegetarian, drop the meats and substitute with potatoes. Don't be daunted by the long ingredients list - once you have this on the bubble, the aroma that fills your kitchen is simply heaven!

Serves 2
Ingredients
To Marinate
1 1/2 chicken breasts or 350 gms boneless chicken
1/2" ginger, crushed/grated
2 garlic cloves, crushed
1 tsp orange marmalade (substitute with orange juice and some brown sugar or any fresh fruit conserve)
1/2 tsp turmeric powder
3/4 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Juice of half a lime
Salt to taste

For the Stew
1/2 cup chickpeas (kabuli channa)
1/2 cup any dried bean (kidney beans - rajma, white beans, etc.)
2 medium-sized onions, finely diced
1" piece ginger, finely diced
3 garlic cloves, finely diced
2 small carrots, peeled and thickly sliced or cubed
1/2 zucchini (substitute with pumpkin or bottle gourd), thickly sliced
2 tomatoes, roughly diced
1/4 cup dried apricots (substitute with figs or raisins)
2 tbsp tomato puree
1 cup stock, chicken or veg (fresh or dissolve 1 stock cube - I use Maggi - in 1 cup hot water)
1/2 cup wine (I use red)
1 tsp balsamic vinegar (organic vinegars such as cane or palm vinegar offer much better flavor than synthetic vinegars)
1/2 - 1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp olive oil

Spice Powder Mix
1" piece cinnamon
2 cloves
1/2 tsp aniseed/ fennel seeds (saunf)
1/2 tsp dried pomegranate seeds (anardana)


Garnishing
2 tbsp coriander leaves, finely chopped (about 10 stalks)
1 tsp pine nuts
1 tsp almonds
1 tsp pistachio

Method
Soak the chickpeas and dried beans overnight in separate containers in 1 cup water each. If you are short of time, use boiling water and soak for 4 hours. Pressure cook (3 whistles or 20 minutes on low heat after full reaching full pressure) and keep aside.

Dice the chicken into 2" cubes. In a ziplock bag or other container, combine all ingredients for marinade. Add chicken, rub well to coat and leave to marinate in fridge for at least an hour.

Powder the ingredients for the spice mix - mortar and pestle will do.

In a stewing pot, heat the oil. Add the chicken and sear on high heat until brown on all sides - for about 4 minutes. Remove with slotted spoon and keep aside. Reduce heat to medium and add onions to the same oil. Saute for 3 minutes. Add the carrots, ginger and garlic and saute for 2 minutes. Next, add the cumin, coriander, chilli powders, stir, and then add the spice mix. Add the tomatoes and saute for 2 minutes. Add the chicken, stock, and tomato puree. Bring to a boil, lower heat, cover and simmer for 15 minutes. Now add the cooked chickpeas and beans and wine. Add vinegar and seasoning. Lower heat and simmer for 20 minutes. Check for taste and adjust seasoning as needed.

Meanwhile, chop nuts into slivers. In a shallow pan, dry roast until brown and fragrant.

To serve, garnish with chopped coriander leaves and roasted nuts. We eat this as is but you could also serve this with couscous, or with a crusty hard bread.

Note: For a variation, you could use a fennel bulb. Add after sauteing onions.