North African Chicken Stew created by Dole Blogger Ambassador Ally Phillips.
1/3 cup coconut oil
Heat coconut oil over medium-high heat in a large pot or dutch oven. Combine Harissa, black pepper, salt, cumin, ginger, red chili flakes, cinnamon, coriander, cayenne, allspice, and cloves in a small bowl. Stir to combine.
5-7 pounds whole chicken, quartered
Rub spice mix on chicken and under skin. Add chicken skin side down to pot. Sear chicken for 3-5 minutes on each side.
2 cups white wine
7 ounces rainbow or orange baby carrots
Add remaining chicken broth, carrots, onion, celery, tomatoes, zucchini, and potatoes. Add additional water, if needed.
Cover and simmer for 45 minutes, or until vegetables are tender.
Remove pot from heat. Pull chicken meat from bones. Discard skin and bones. Return chicken meat to pot and stir. Let stew stand for 15 minutes prior to serving.
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