Moroccan Chicken Stew
- Cook
- 58 min
[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
1½ 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
Season chicken with salt and pepper. Set aside.
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.
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.
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 back to [LOW] heat and simmer for 15 minutes. Uncover, lightly stir and simmer over [LOW] heat for another 20 minutes and serve.
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