North African Chicken Stew

Name: North African Chicken Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: African
Ingredients: 59 milliliters almonds; 59 milliliters apple cider vinegar; 2 carrots, sliced 1/4 inch thick; 1 pinch cayenne pepper (optional); 355 milliliters chicken broth; 394 milliliters chicken broth; 237 milliliters uncooked couscous; 473 milliliters packed fresh cilantro (leaves and 3 stems); 237 milliliters packed fresh parsley (leaves and 3 stems); 1 garlic clove; 1 teaspoon ground cumin; 4 servings fresh ground black pepper, to taste; 1 teaspoons kosher salt; 4 teaspoons kosher salt; 1 lemon, zest of, grated; 118 milliliters extra-virgin olive oil; 79 milliliters tunisian pesto sauce (you can reserve the rest by freezing); 1 small red onion, halved and sliced; 567 grams chicken thighs, boneless and skinless, quartered (about; 1 teaspoon paprika, preferably smoked; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil

North African Chicken Stew might be just the main course you are searching for. One portion of this dish contains approximately 38g of protein, 52g of fat, and a total of 805 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of butter, ground pepper, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of African cuisine.

Instructions

Tunisian Pesto:.

Ingredients you will need

Pesto

Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped.

Ingredients you will need

Cilantro

Almonds

Parsley

Garlic

Equipment you will use

Food Processor

Add about 1/3 cup of the oil and process until completely mixed in and smooth.

Ingredients you will need

Cooking Oil

Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.Stew:.Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.

Ingredients you will need

Cayenne Pepper

Chicken Broth

Couscous

Pepper

Pesto

Salt

Stew

Cooking Oil

Equipment you will use

Sauce Pan

Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste.

Ingredients you will need

Whole Chicken

Paprika

Butter

Pepper

Cumin

Salt

Soup

Cooking Oil

Equipment you will use

Dutch Oven

Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!

Ingredients you will need

Chicken Broth

Lemon Zest

Couscous

Carrot

Whole Chicken

Vinegar

Onion

Pesto

Stew

Equipment you will use

Bowl

Equipment

Recommended wine: Pinotage, Chenin Blanc, Riesling

African on the menu? Try pairing with Pinotage, Chenin Blanc, and Riesling. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. The Beaumont Pinotage with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.