Dutch Oven Moroccan Chicken Stew

I still have camping on the brain apparently and this week I wanted to bring you the next course in your camping meal. It may be a little more fancy than the basic camping fare you are used to, but it is still pretty simple. A little prep before might make this extra simple, but it is pretty easy as it is. Plus your camp mates will be impressed. I modified this from a recipe I found at bon appétit

Sauteed onions and garlic make everything taste better.

Dutch Oven Moroccan Chicken Stew

Ingredients:

Fresh veggies make anything taste great.

1 Onion, chopped
5 cloves garlic, minced
1 Tbs ground coriander
1 Tbs ground cumin
1 Tbs paprika, I used Hungarian hot paprika to up the heat a touch
1/2 tsp ground turmeric
2 cups broth
1 cup white wine
1 tsp grated lemon or lime zest,
1 stalk broccoli, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 lb chicken breast, cut into 1 inch pieces
Salt and Pepper to taste
1 – 3 Tbs oil for cooking. I used coconut oil

I think a little mint would go well with this too. We normally have some growing in our garden, but it is still to early for that yet.

Method:

Great colors and great flavors

Heat the dutch oven and add some oil.
Saute the onion until translucent.
Add the minced garlic, and saute a touch longer, until the onions start to caramelize.
Add the rest of the ingredients and let simmer until the veggies start to get soft, 15-20 minutes.
Serve over steamed rice or couscous and enjoy.

Greg