Vermicular | Moroccan Chicken Stew

Moroccan Chicken Stew

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

Complete your Kitchen


Matte Black & Silver

Magnetic Trivet

Black Walnut

Pot Holders