Chicken stew XL Moroccan style

by

Chicken stew XL Moroccan style
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
Print
 
Ingredients
  • 4 kg chicken
  • 40 gr ground ginger
  • 40 gr ground cumin
  • 40 gr ground coriander
  • 2 kg onions
  • 100 gr garlic
  • 400 gr fresh ginger
  • 40 gr curry paste
  • 200 gr tomato puree
  • 20 gr ground ginger
  • 20 gr ground cumin
  • 20 gr ground coriander
  • 3 kg sweet potato
  • 1 kg aubergine
  • 100 gr honey
  • 2 kg chicken stock
  • 1 kg dried raisins
  • 1 kg green beans
  • 2 kg pears
  • 40 gr fresh coriander
  • 3.5 kg rice
Instructions
Preparations
  1. Dice the chicken and season with the ground ginger, ground cumin, ground coriander and salt and pepper to marinate, preferably overnight.
  2. Chop finely the onion, garlic and ginger. They can be stored together.
  3. Peel and dice the sweet potato.
  4. Dice the aubergine.
  5. Top and tail the green beans.
  6. Chop the fresh coriander.
Cooking
  1. Heat the oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat off the onion, garlic and ginger until half-way cooked.
  3. Add the sweet potato and the aubergine to the pan and cook several minutes until half-way cooked.
  4. Add the curry paste, ground ginger, ground cumin, ground coriander and cook until they release their flavour.
  5. Add the tomato puree, honey, chicken stock, dried raisins and seasoning to taste.
  6. Simmer the stew on a low heat for 20 min or until the vegetables are cooked.
  7. Peel the pears and cut them into wedges. Stir into the sauce to warm up but do not overcook them.
  8. If the sauce is too thin, mix some corn starch with some cold water and stir into the sauce, which will thicken when boiling again. Taste for seasoning.
  9. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  10. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  11. Serve the chicken and stew with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 50 people.
Do not add too much stock or the sauce with be watery. If so, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

Variations
Add some chopped whole almonds without cooking them too long so they stay crunchy.
Replace the sweet potato with butternut squash.
This dish is traditionally prepared in a tajine, a traditional earthenware North-African slow cooker.

 

Share