Moroccan Chicken Stew
Cooking Flow
- Cook
-
[MED] 2 min + 3 min
[LOW] 10 min
[MED] 8 min
[LOW] 15 min + 20 min
Ingredients
- 4 bone-in chicken legs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Mixture A
- ½ daikon, peeled, quartered lengthwise, cut into ½" rounds
- 2–3 carrots, unpeeled, thinly sliced into 2" length rectangles
- ½ medium onion, sliced
- 1 teaspoon kosher salt
Mixture B
- 1 medium Japanese sweet potato, skin-on, cut into 1" rounds
- 1/2 cup dried soybeans, soaked, boiled until soft
- 1 can (14.5 oz) whole peeled tomatoes
- ⅞ cup (200 ml) water
- 1 teaspoon kosher salt
Mixture C
- 2 cloves garlic, skin-on, halved
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon fresh ginger, peeled, grated
- ¼ teaspoon cayenne pepper
DIRECTIONS
Season chicken with salt and pepper. Set aside.
Preheat the pot over [MED] heat. Once the [GRILL OK] sign appears, spread olive oil evenly and sear chicken for 1 minute on each side or until browned.
Add Mixture A and lightly stir. Cover and simmer over [MED] heat for 3 minutes. Once steam starts to escape, switch to [LOW] heat and simmer for another 10 minutes.
Add Mixture B and lightly stir. Then add Mixture C and stir. Cover and cook over [MED] heat for 8 minutes.
Once steam starts to escape, switch to [LOW] heat and simmer for 15 minutes. Uncover, lightly stir and simmer over [LOW] heat for another 20 minutes before serving.
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