Moroccan Chicken Stew Recipe
Description
Moroccan dishes are becoming increasingly popular.
Ingredients
- 8 chicken thighs, broiler/fryer type, skinned
- 1 Tbs vegetable oil
- 1 large onion, chopped
- 2 large garlic, cloves, minced
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/8 tsp pepper, red
- 4 ea cloves, whole
- 2 ea bay leaves
- 4 c stock, chicken
- 16 oz whole canned tomatoes, quartered with juice
- 1 md green pepper, sliced in 1-inch pieces
- 2 carrots, sliced
- 1/2 tsp salt
- 1 can (19 oz) chickpeas, drained
- 4 cup couscous, hot, steamed
- 1/4 cup Raisins, seedless
- 1/4 cup Almonds, sliced
Methods/steps
- Pour the oil into a Dutch oven over medium-high heat.
- Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
- Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
- Add chicken and chicken stock and cook over medium-high heat until liquid boils
- Reduce heat to low, cover and cook for 25 minutes
- Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
- In each of eight soup plates, place one-eighth of the couscous.
- With a slotted spoon, arrange the chicken and vegetables around the couscous.
- Ladle broth over all, sprinkle with raisins and almonds. Serve.
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