Moroccan Chicken Stew

Serve with a side of couscous


  1. Place frozen dish in fridge to thaw overnight.

  2. Pour contents into a saucepan and add 1/4 cup of low-sodium chicken broth or water. Place over medium heat and cover. (Note: if you like less spicy, you can remove some of the harissa paste using a spoon and reserve for later).

  3. Stir gently every 2-3 minutes.

  4. When stew begins to simmer, reduce heat to medium low and continue to cook for another 5-8 minutes until heated through. 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 chicken reaches 165 degrees, the stew is done. Season with salt to taste. If you removed some of the harissa paste, add it back in now to taste. Mix thoroughly to combine.

  6. Garnish with toasted almonds and chopped parsley. Serve over couscous or rice, or with toasty bread.

Chicken, onions, garlic, ginger, tomato paste, castelvetrano olives, lemon, cilantro, parsley, chicken stock, ras el hanout, pasilla chiles, lacto-fermented fresnos

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