Menu Enter a recipe name, ingredient, keyword...

CHICKEN MOROCAN STEW

By

Google Ads
Rate this recipe 0/5 (0 Votes)
CHICKEN MOROCAN STEW 0 Picture

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

Review this recipe