Moroccan style chicken stew

A recipe from our friends at Love Food Hate Waste

This deliciously thick stew can be varied depending on what you have in the fridge. Its good served with couscous, rice, baked potatoes or warm pita bread and salad. It’s also really tasty cold the next day served in a wrap.

Ingredients

• Dash of oil
• 500g boneless skinless chicken, cubed (or use lamb or pork)
• 2 onions, sliced
• 300g chopped vegetables (e.g. carrot, capsicum, parsnip, pumpkin)
• 50g dried apricots, raisins, sultanas or prunes, halved
• 1 x 400g tin tomatoes
• 1 heaped teaspoon each ground cinnamon and cumin
• 200ml water
• Salt and pepper

Method

1. Heat oil in a pan, add the onion and cook until browned.
2. Add the cubed chicken and fry for two minutes.
3. Add the chopped vegetables and cook another 3 minutes, stirring regularly.
4. Add the dried fruit, tomatoes, spices, water and seasoning. Bring to a gentle boil, turn the heat down and simmer gently for 20 minutes, stirring regularly.
5. Serve with couscous, rice, potatoes or bread.

Cooking tips

• You can use leftover roast chicken instead of raw chicken, or add any raw or cooked vegetables that need using up
• To make this dish feed two more people, cut the chicken smaller and add another 200g of vegetables and a drained 400g tin of chickpeas
• This dish will freeze well
• Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.

About Love Food Hate Waste NZ
Love Food Hate Waste NZ empowers Kiwis to waste less food, save money, and protect the planet. Through practical tips, clever storage solutions, and easy recipes, they help households make the most of their food—one meal at a time. Join the movement to reduce food waste at www.lovefoodhatewaste.co.nz