Moroccan-Spiced Chicken & Root Vegetable Stew

Moroccan Spiced Chicken & Root Vegetable Stew 💜 One of the things I love most about Moroccan dishes is their beautiful blend of spices — turmeric, cinnamon, cumin, coriander, and ground ginger. They not only provide delicious flavor but also provide powerful phytonutrients that help support the immune system, reduce inflammation, and help the body fight off cancer.  The root vegetables add steady energy and essential nutrients, further strengthening the body’s natural defenses and making this a truly nourishing, healing meal.  I picked these lovely little purple flowers on my morning walk. After the recent rains, wildflowers are bursting all over Sedona — it feels like a second spring, even though it’s fall.

Moroccan Spiced Chicken & Root Vegetable Stew

Ingredients:

1-pound organic boneless chicken thighs, cut into chunks 

1 onion, sliced in thin strips  

1 parsnip, chopped 

2 medium carrots, chopped 

1 medium sweet potato, cubed 

4 to 6 cloves of garlic, minced

1 teaspoon cumin

½ teaspoon cinnamon 

½ teaspoon ground ginger 

½ teaspoon ground paprika 

½ teaspoon ground coriander

4 Roma tomatoes, diced 

3 cups low-sodium chicken broth or bone broth 

Salt & ground black pepper to taste 

Optional: chopped fresh cilantro or parsley for garnish 

 

Directions:

1.     Place the onions in a saucepan with a splash of water and sauté over medium heat for 5 minutes.  Add 1 or 2 tablespoons at a time to keep vegetables from sticking to the pan.  Add the garlic and cook for another minute.

2.     Add the chicken and spices and brown lightly. 

3.     Stir in root vegetables, tomatoes, and chicken broth. Bring the pot to a boil, reduce heat, and simmer, covered for 25 to 30 minutes or until vegetables are tender.  

4.     Remove from heat.  Adjust seasonings and garnish with fresh herbs. 

5.      Serve over rice.