Moroccan Stew

By twironen

Ingredients

• Good served over quinoa!
• 1/4 * 1/4 cup olive oil
• 1/3 * 1/3 cup blanched whole almonds
• 1 * 1 medium red onion, halved and thinly sliced
• 1 * 1 tablespoon tomato paste
• 1 * 1 teaspoon paprika
• 1 * 1 teaspoon ground cumin
• 1/2 * 1/2 teaspoon ground ginger
• 1/8 * 1/8 teaspoon cinnamon
• 1/4 to 1/2 * 1/4 to 1/2 teaspoon hot red-pepper flakes
• 2 * 2 cups chicken stock or reduced-sodium broth
• 1/2 * 1/2 lb skinless boneless chicken thighs, cut into 1-inch chunks
• 2 * 2 medium carrots, sliced diagonally 1/4-inch thick
• 1 * 1 medium white turnip, peeled and cut into 8 wedges
• 1 * 1 (15- to 19-oz) can chickpeas, rinsed and drained
• 2/3 * 2/3 cup pitted prunes, halved

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

*
Heat oil in a heavy medium pot over medium-high heat until it shimmers. Fry almonds, stirring, until pale golden, 1 to 2 minutes. Transfer with a slotted spoon to a small serving bowl.
*
Add onion to pot with 1/4 tsp salt and sauté until well softened, 6 to 8 minutes. Stir in tomato paste and cook, stirring, 1 minute.
*
Stir in spices and red-pepper flakes and cook over medium heat, stirring, 1 minute. Stir in 3/4 tsp salt and remaining ingredients and simmer, covered, until vegetables and chicken are tender, 15 to 20 minutes. Season with salt. Bring stew to table and serve ladled over quinoa. Pass almonds, parsley, and harissa (if using) at table.