Moroccan Chicken Stew

By Babycatgrandma

Ingredients

• 1 tablespoon all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 medium onions, cut into wedges
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 28 ounce can crushed tomatoes, undrained
• 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 1/2 cups water
• 1/2 cup raisins
• 1/3 cup small pitted ripe olives
• 3 cups hot cooked couscous
• 1/4 cup snipped fresh cilantro

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.

2.
In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, garbanzo beans, the water, raisins, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.