Chicken and Vegetable Stew

Instructions

1. 1

   Begin by cutting the chicken breast into bite-sized pieces.

2. 2

   Peel and dice the potatoes into small cubes.

3. 3

   Slice the bell peppers, tomatoes, zucchini, fennel, and artichokes into thin pieces.

4. 4

   Mince the garlic cloves.

5. 5

   Heat the olive oil in a large pot over medium heat.

6. 6

   Add the chicken pieces to the pot and cook until they are browned on all sides.

7. 7

   Add the minced garlic and cook for another minute until fragrant.

8. 8

   Stir in the potatoes, bell peppers, tomatoes, zucchini, fennel, and artichokes.

9. 9

   Add the salt, Ras el Hanout, and the whole chili pepper to the pot.

10. 10

    Pour in enough water to cover the ingredients and bring to a boil.

11. 11

    Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the vegetables are tender.

12. 12

    In the last 5 minutes of cooking, crack the egg into the stew and stir gently to combine.

13. 13

    Taste and adjust seasoning if necessary.

14. 14

    Serve hot and enjoy your Chicken and Vegetable Stew.