Casablanca Comfort
Slow-Simmered North African Chicken and Pasta Stew with Chickpeas and Preserved Lemon
1 hour 10 minutes
Serves 4
DinnerAfricanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Imagine the soul-warming stews of Morocco meeting the weeknight pasta pot: that’s this dish. You’ll learn how to bloom spices for deeper flavor and discover why preserved lemon is North Africa’s umami secret weapon.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken in a single layer and brown for 4-5 minutes, working in batches if necessary. Transfer chicken to a plate.
- 02Lower heat to medium. Add onion and carrot; cook, stirring frequently, until onion is translucent and carrot is just soft, about 6 minutes.
- 03Stir in minced garlic, cumin, coriander, smoked paprika, cinnamon, and red pepper flakes. Cook for 1 minute until fragrant.
- 04Return browned chicken and any juices to the pot. Add diced tomatoes with their juice, chickpeas, and chicken broth. Stir in salt and black pepper. Bring to a simmer.
- 05Partially cover and simmer gently for 30 minutes, stirring occasionally.
- 06Add pasta and simmer uncovered, stirring often, until pasta is tender but not mushy, 10-12 minutes.
- 07Stir in chopped preserved lemon rind, cilantro, and parsley. Taste and adjust seasoning, adding more salt or pepper if needed.
- 08Ladle stew into bowls and serve hot, garnished with extra herbs if desired.
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