Moroccan Stew with Chicken and Pearl Onions

This is a very healthy and incredibly delicious soup! Serve with naan (Indian-style flat bread) and a salad and you’ll have a wonderful dinner for a fall or winter evening! Replace chicken with a can of chickpeas for a vegetarian version. You can also vary the vegetables to your preference.

INGRIDIENT

1 ½ tablespoons olive oil

2 stalks celery, diced

½ cup chopped onion

½ cup chopped green bell pepper

1 clove garlic, chopped

2 (14 ounce) cans vegetable broth

1 (14.5 ounce) can stewed tomatoes

2 carrots, chopped

4 potatoes, diced

12 pearl onions

½ teaspoon dried thyme leaves

salt and ground black pepper to taste

2 cooked chicken breasts, diced

¾ teaspoon red pepper flakes, or more to taste

2 tablespoons red wine vinegar

DIRECTION

Step: 1

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.

Step: 2

Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.

Step: 3

Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

NUTRITION FACT

Per Serving: 243 calories; protein 10.7g; carbohydrates 38.7g; fat 5.7g; cholesterol 15.9mg; sodium 469.8mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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