Moroccan Chicken Stew with Parsley Salad

jamiegeller.com

Caron Blau Rothstein

subheading: Moroccan Chicken Stew:

2 large sweet potatoes, peeled and cut in 2-inch pieces

1 head cauliflower, cut into florets or 4 cups frozen florets

1 large onion, chopped

4 cloves garlic, chopped

2 pounds chicken legs

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup raw brown rice

1 can chickpeas, drained and rinsed

1 tablespoon baharat or ras al hanout

4 large eggs in their shells, washed

1 quart chicken broth

subheading: Parsley Salad:

8 cups chopped fresh parsley

Zest and juice of 1 lemon

4 tablespoons extra virgin olive oil

2 teaspoons honey

Kosher salt

Freshly ground black pepper

1⁄4 cup sunflower seeds, toasted

Note: Ingredients may have been altered from the original.

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