Moroccan Chicken Stew

Serve with a side of couscous

COOKING INSTRUCTIONS:

1. Place frozen dish in the fridge to thaw overnight.
2. Pour contents into a saucepan and add 1/4 cup of your favorite low-sodium chicken broth, or water. Place over medium heat and cover as it heats. Note: if you prefer less spicy, remove the harissa paste using a spoon and reserve for later prior to heating the stew.
3. Stir gently every 2-3 minutes.
4. When the stew begins to simmer, reduce heat if needed to continue to cook at a low simmer for another 5-8 minutes until heated throughout. Add up to 1/2 cup of additional broth or water while cooking to match your desired level of liquid.
5. When internal temperature of the chicken in the stew reaches 165°F (74°C), remove from the heat.
6. If desired, season with salt to taste. If you removed the harissa paste, slowly add it in now incrementally to your preferred spice level, checking the spice level as you go. Stir the stew thoroughly to combine.
7. Garnish with toasted almonds and chopped parsley. Serve over couscous or rice, or with toasty bread. Enjoy!