Moroccan Chicken Stew with Pearl Onions

Ingredients

• 1 ½ tablespoons olive oil
• 2 stalks celery, diced
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 clove garlic, chopped
• 2 (14 ounce) cans vegetable broth
• 1 (14.5 ounce) can stewed tomatoes
• 2 carrots, chopped
• 4 potatoes, diced
• 12 pearl onions
• ½ teaspoon dried thyme leaves
• salt and ground black pepper to taste
• 2 cooked chicken breasts, diced
• ¾ teaspoon red pepper flakes, or more to taste
• 2 tablespoons red wine vinegar

Step 1

Heat some olive oil in a large pot over medium heat. Add the celery, chopped onion, and bell pepper, and cook them until they’re soft and fragrant, about 5 minutes. Toss in the garlic and stir it around for another minute until you can really smell it.

Step 2

Pour in the vegetable broth, then add the tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook until the veggies are nice and tender, which should take about 20 minutes.

Step 3

Once the vegetables are ready, stir in the chicken along with some red pepper flakes. Let it cook for another 5 to 10 minutes, until the chicken is heated through. Right before serving, splash in a bit of vinegar to brighten up all the flavors. Give it one last stir and it’s ready to enjoy!