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Moroccan Chicken and Vegetable Stew

Moroccan Chicken [1]

Serves 4-6
Free of: Top allergens and gluten-free



  1. In a large bowl, combine cut-up chicken with ginger, garlic, turmeric, coriander and cayenne. Toss together well, cover and marinade in fridge for 2-4 hours.
  2. Pre-heat oven to 350º F. Heat a large sauté pan over medium heat. Add olive oil. Sauté the chicken for 2-4 minutes on both sides until golden brown. Transfer chicken to a casserole dish that’s oven-proof.
  3. In the same large pan, sauté rutabaga, carrots and parsnips for 4 minutes. Then add to chicken.
  4. Next add chickpeas, stock, wine, salt and pepper to the casserole. Put lid on the dish and cook in the oven for 90 minutes, until chicken is cooked through.
  5. Serve over couscous or, for gluten-free, herbed rice.

Recipe by Simon Clarke

See Simon’s: Apple Crisp [2]

First published in Allergic Living magazine.
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