Moroccan Stew, Ellen-style

Made  times
ellenmoriah 28

An exotic warm stew. Serve with basmati rice and mango chutney.

Modified from: Moroccan Tagine

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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  2. Mix the squash, canallini beans, carrot, tomatoes with juice, broth, raisins, and lemon juice into the skillet. Season with salt, and other spices. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender. Add chopped cilantro, stir, and serve.
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