Jen Causey
Hands-On Time
15 Mins
Total Time
40 Mins

This North African-inspired dish is full of tender chicken, juicy cherry tomatoes, and apricots. A sprinkling of roasted pistachios adds salty crunch. It easily serves eight people, or four with leftovers you can freeze in resalable plastic bags. The ingredient list may look long, but most of what you see there are different spices you’ll have in your pantry, which give the chicken a warm, complex flavor. If you can’t get your hands on fresh apricots, thawed frozen ones will do. They add a delicious tangy sweetness to the stew, but dried apricots will work as well. And don’t skip the cooked quinoa: it soaks up the broth and makes for an even heartier dinner.

How to Make It

Step 1

Mix the cumin, ginger, coriander, cinnamon, and salt together in a large bowl. Add the chicken and toss to coat.

Step 2

Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium high. Add the chicken and cook until browned, about 2 minutes per side. Transfer to a plate.

Step 3

Add the onions to the pot along with 2 tablespoons of water. Cook, stirring often, until the onions are soft, about 5 minutes. Return the chicken to the pot along with the canned tomatoes, cherry tomatoes, apricots, and broth; bring to a boil. Cover, reduce heat to low, and simmer until the chicken is cooked through, 20 to 25 minutes. Serve over the quinoa, topped with the parsley and pistachios.

How to Free and Reheat: Cool the stew completely. Pour it into gallon-size freezer bags (separate from the quinoa), filling each halfway. Stack the bags in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.

You May Like

Ratings & Reviews