Moroccan Style Chicken with Garlic Mint Yogurt
Tender chicken simmered in a spiced tomato sauce and topped with a cool, creamy swirl of garlic mint yogurt
Ingredients
For the stew:
- 1.5 lbs boneless skinless chicken cut into bite sized pieces
- 3 tbsp oil
- 1 onion diced
- 6 garlic cloves minced
- 3 inch piece fresh ginger peeled and minced
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- pinch of Aleppo chili flakes or regular
- salt and pepper to taste
- 1 28 oz can crushed tomatoes
- 1-2 cups chicken stock or water
- 2 tbsp honey
- 1/2 cup dried currants
- zest of 1 lemon
For the yogurt:
- 1 cup plain greek yogurt
- 1/4 cup chopped fresh mint
- 2 garlic cloves minced
- salt to taste
- water for thinning if needed
To serve:
- hot rice or couscous
- chopped fresh parsley or cilantro
Instructions
- Mix the yogurt ingredients and taste for seasoning. Set aside.
- In a deep skillet or stock pot, heat the oil over medium heat. Add the onion, garlic, ginger, spices and a little salt and pepper. Cook for a few minutes until soft.
- Add the chicken and stir until well combined. Cook for about 5 minutes, until the chicken is browning. Add the tomatoes, stock, honey, currants and lemon zest.
- Reduce the heat to low and simmer for 20 minutes or so. After the chicken is cooked, taste and adjust the seasoning as needed. If the pan is getting dry, add a bit more water or stock. This should be thick like a sauce by the end, not like a soup.
- Serve over hot rice topped with yogurt and chopped cilantro.
Tried this recipe?Let us know how it was!