Moroccan Stew with Chicken and Pearl Onions
Ingredients55 m servings 243 cals
- 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.
- 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.
- 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.
Per Serving: 243 calories; 5.7 g fat; 38.7 g carbohydrates; 10.7 g protein; 16 mg cholesterol; 470 mg sodium. Full nutrition
ReviewsRead all reviews 4
My wife and I had the opportunity to dine at a Moroccan restaurant in Philly as part of a birthday celebration. I'll admit to experiencing some concern as I am not an intrepid foodie- I like wh...
I admit, I don't know what Moroccan Stew is supposed to taste like, but if this is it, I like Moroccan Stew! I followed the recipe as written except that I used ground thyme instead of dried. ...
This recipe was delicious! I got rave rave reviews. It was so flavorful and filling. I added a chopped sweet potato and diced carrots. I highly recommend that everyone try it.