Moroccan Chicken Stew

Moroccan Spice Blend

Kosher Salt, to taste 

1/4 C Black Pepper

1/4 C Cumin

1/4 C Granulated Garlic

1 TB Cinnamon

1 TB Turmeric

*Sumac (for the whole roast cauliflower), if you can't find through Sysco, Daylight carries in 1# pkg.

Moroccan Chicken Stew

10 Lbs. Yukon Gold Potato

1 Lb. Yellow Onion

1 EA No. 10 Can Diced Tomato

2 Lb. Carrot

1 EA No. 10 Can Chickpeas, mostly drained (a little aqua fava is ok)

1 C chopped Fresh Garlic

5 Lb. Eggplant

1 Lb. Bell Peppers

Moroccan Spice Blend

Kosher salt to taste

Dice Gold potato and boil until al dente.

In a separate large stock pot or rondeaux, Saute Large dice onion and carrot

Add Canned diced tomato

Season with Moroccan spices

Add canned chickpeas

Add chopped garlic

Pour off foam from potato and add to stew

Add diced eggplant and diced green peppers to stew.

Salt to taste

Pan VGN portion of stew for service.

Dice chicken thighs

Season with Moroccan Spices

Brown chicken in olive oil

Add to remaining Vegetable stew to finish, bring to temp.