Moroccan Chicken And Cauliflower Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil and saut�� onions and garlic until softened.
• STEP 2.Add chicken thighs and cook until browned on all sides.
• STEP 3.Stir in cauliflower, chickpeas, diced tomatoes, chicken broth, and spices.
• STEP 4.Bring the stew to a boil, then reduce the heat and simmer for 30 minutes.
• STEP 5.Serve the stew hot over couscous or with crusty bread.

Cooking Tips

• For a vegetarian version, you can omit the chicken and add more vegetables like carrots and zucchini.
• Feel free to adjust the spices to suit your taste. Add more cumin for a smoky flavor or more paprika for a spicier stew.
• Garnish with fresh cilantro or parsley for a burst of freshness.

Storage and Serving

• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the microwave until heated through.
• Serve the stew over couscous or with crusty bread for a complete meal.