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Dinner Rush! Moroccan Chicken Stew With Green Beans

A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I found at my local market. Not being that guy who is going to leave you hanging with a rogue jar of “what do I do with that now?” spice blend, this week’s Dinner Rush is putting it back in action to create a quick and delicious Moroccan-inspired stew.

The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend — cumin, ginger and turmeric, for instance — are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I’ve borrowed only a few of those ideas. If you’ve got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely will take this dish to a new level.

This stew is a great idea to keep on hand, too, for a Meatless Monday inspiration. You can easily swap the chicken stock for veggie stock or water, and trade the shredded chicken for a can of chickpeas. Do me a huge favor, though, and don’t skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus, it’s one of my top-three favorite herbs, for those curious.

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