CHICKEN MOROCAN STEW
By myriamradia
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Ingredients
- 1 lb. Skinless, boneless chicken thighs, cut into 1-inch pieces.
- 1 Tbsp. all-purpose flour
- 1 tsp. Ground coriander
- 1 tsp. Ground cumin
- 1 tsp. Ground paprika
- 1/2 tsp. Salt
- 1/2 tsp Pepper
- 1/2 tsp. Ground cinnamon
- 2 medium onions, cut into wedges
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 28-oz. Can crushed tomatoes
- 1 15-oz can garbanzo beans, rinsed and drained
- 1 1/2 cups water or chicken stock
- 1/2 cup raisins
- 1/3 cup small pitted ripe olives
- 3 cups hot cooked couscous
- 1/4 cup snipped fresh cilantro
Details
Preparation
Step 1
In a bowl coat chicken pieces with a mixture of the flour, coriander, cumin, paprika, salt and cinnamon. Set aside.
In a 4- quart Dutch oven cook onion and garlic in hot oil about 5 min. or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins and olives. Bring to a boiling, reduce heat. Simmer, covered, about 10 min. or until chicken is tender, stirring occasionally. Spoon couscous into soup bowl. Ladle stew over the couscous and sprinkle with snipped cilantro.
Makes 6 servings
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