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Moroccan Chicken Stew with Vegetables

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Chicken Stew with Vegetables
Ingredients
  • 1 1/2 tablespoons olive oil
  • 2 stalks celery, diced
  • 1/2 cup chopped onion
  • 1/2 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
  • 1/2 teaspoon dried thyme leaves
  • salt and ground black pepper to taste
  • 2 cooked chicken breasts, diced
  • 3/4 teaspoon red pepper flakes, or more to taste
  • 2 tablespoons red wine vinegar
Instructions
1
Preheat a large cooking vessel over a moderate flame. Warm the oil in the pot until it reaches a suitable temperature, then add and sauté chopped celery, onion, and bell pepper until they become tender, approximately 5 minutes. Introduce minced garlic into the mixture and continue to cook, stirring occasionally, until it emits a fragrant aroma, roughly 1 minute.
2
Next, add vegetable broth to the pot and introduce diced tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the mixture to a rolling boil, then lower the heat to a low flame and allow it to simmer until all the vegetables are tender, around 20 minutes.
3
Add diced chicken and a pinch of red pepper flakes to the pot; continue to cook until the chicken reaches a suitable temperature, approximately 5 to 10 minutes. Just before serving, add a splash of vinegar into the soup.