Moroccan Chicken Stew Recipe

August 31, 2012

PREP TIME: 10 min
|
COOK TIME: 40 min

Unusual combinations of spices & ingredients, but it was really good.
Really hits the spot on a cold day!

Ingredients

2	Tablespoons olive oil
8	skinless, bone-in chicken thighs
2	medium red onions, sliced
1	large green pepper, cut into 1" pieces
2	cloves garlic, finely chopped
1	teaspoon ground cinnamon
1	Tablespoon curry powder
1	can condensed tomato soup
⅓	cup golden raisins
1	can (about 15 oz) chickpeas (garbanzo beans) rinsed and drained
⅓	cup slivered almonds, toasted

Directions

Heat oil in a 5-qt. sauce pot over medium high heat. Add chicken and cook until well browned on both sides. Remove chicken form pot.
Reduce heat to medium. Add onions, pepper and garlic and cook 5 minutes or until tender-crisp.
Add cinnamon and curry and cook and stir 1 minute. Stir in soup and heat to a boil.
Return chicken to pot. Reduce heat to low. Cover and cook 15 minutes.
Stir raisins and chickpeas in pot. Cook 10 minutes or until chicken is cooked through.
Stir in almonds.

I needed to cook my chicken a little bit longer than what this called for. Also think that next time, I may try boneless thighs.
I served this on top of couscous.