This North African inspired chicken stew can be served over couscous or rice. It requires no browning or sauteing so it can be done completely in the GSO. Homemade broth can be used if you happen to have any on hand. If you don’t want to fuss with a whole chicken you can use six skinless, bone-in thighs instead.

Moroccan Sun Oven Chicken


3 large tomatoes, coarsely chopped

2 large zucchini, thinly sliced

1 large onion, thinly sliced into rings

1 whole chicken, cut into 8 pieces, skin removed (discard back and wings or use them to make solar stock)

2 cups reduced-sodium chicken broth

2 teaspoons ground cumin

1 1/2 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

14 teaspoon cayenne


Place Global Sun Oven out to preheat.

Place the tomatoes, zucchini, onion, and chicken in a large, light-weight, lidded roasting pan or pot; mix well.

Combine the broth, cumin, ginger, turmeric, coriander, salt, pepper and cayenne in a medium bowl; pour over the chicken and vegetables. Cover and cook in GSO until the chicken is fork tender, approx. 3 hours.

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