CHICKEN MOROCAN STEW

CHICKEN MOROCAN STEW
CHICKEN MOROCAN STEW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: