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
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

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

  2. 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.

  3. 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.

  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 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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Musui–Kamado with the Vermicular Cookbook.

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