Recipe by Vicki
"This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you'll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference."
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1 1/2 tablespoons
chopped green bell pepper
2 (14 ounce) cans
1 (14.5 ounce) can
dried thyme leaves
salt and ground black pepper to taste
cooked chicken breasts, diced
red pepper flakes, or more to taste
red wine vinegar
I admit, I don't know what Moroccan Stew is supposed to taste like, but if this is it, I like Moroccan Stew! I followed the recipe as written except that I used ground thyme instead of dried. I was really quite nervous about the recipe towards the end. When I added the red pepper flakes, it got spicy fast and I thought it was maybe too much for us. Then the vinegar I was very nervous about. I added the first tablespoon, stirred and sampled, and it had no sour taste and had mellowed the spice of the red pepper flakes. I added the second and a bit of bitterness showed up, but definitely not too much. The perfect amount I would say. Kudos to a great recipe.
My wife and I had the opportunity to dine at a Moroccan restaurant in Philly as part of a birthday celebration. I'll admit to experiencing some concern as I am not an intrepid foodie- I like what I like and am not usually open to trying new things. I'm glad I tried this time though because it was really delicious. So I came to A/R looking to see if I could find anything that would be comparable and came across this recipe. It was really quite good! I didn't have red wine vinegar so I used red wine instead, and chicken stock instead of veggie stock; other than that, I kept to the recipe. Another keeper, thank you!
This recipe was delicious! I got rave rave reviews. It was so flavorful and filling. I added a chopped sweet potato and diced carrots. I highly recommend that everyone try it.
very to good and tasty
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Stew with Chicken and Pearl Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 243
** Calories from Fat: 51
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