Vermicular | Moroccan Chicken Stew

Moroccan Chicken Stew

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
58 min
Cooking Steps

[MED] 2 min + 3 min

[LOW] 10 min

[MED] 8 min

[LOW] 15 min + 20 min


4 bone-in chicken legs
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil

Mixture A
500 g daikon, peeled, quartered lengthwise and cut into ½" rounds
150 g carrot, unpeeled, cut into thin, 2" length rectangles
½ medium onion (100 g), sliced
1 ½ teaspoons kosher salt

Mixture B
1 medium (300 g) Japanese sweet potato, skin-on, cut into 1" rounds
100 g dried soybeans, soaked and boiled until soft
1 14.5-oz can whole peeled tomatoes
⅞ cup (200 ml) water

Mixture C
2 cloves garlic, skin-on, halved
2 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon fresh ginger, peeled and grated
¼ teaspoon cayenne pepper

  1. Season chicken with salt and pepper. Set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear chicken for 1 minute each side or until crispy.

  3. Add Mixture A and lightly stir. Cover and steam-roast over [MED] heat for 3 minutes. Once steam starts to escape, switch to [LOW] heat and simmer for 10 minutes.

  4. Add Mixture B and lightly stir. Then add Mixture C and stir. Cover and cook over [MED] heat for 8 minutes.

  5. Once steam starts to escape, switch back to [LOW] heat and simmer for 15 minutes. Uncover, lightly stir and simmer over [LOW] heat for another 20 minutes and serve.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo