Moroccan Chicken Stew

ACCD 2001 Better Homes and Gardens *chicken could use more flavor, try marinating or doubling spices

Moroccan Chicken Stew
Moroccan Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1

    Tbsp flour

  • 1

    tsp coriander

  • 1

    tsp cumin

  • 1

    tsp paprika

  • 1

    Tbsp olive oil

  • 1

    28 oz can crushed tomatoes

  • 1

    15 oz can chickpeas rinsed

  • 3

    cups cooked couscous

  • 1/2

    tsp salt

  • 1/2

    tsp ground cinnamon

  • 1

    lb skinless, boneless thighs or breasts cut into bite sized pieces

  • 2

    medium onions (I prefer 1)

  • 3

    cloves garlic, minced

  • 1 1/2

    cup water

  • 1/2

    cup craisins

  • 1/4

    cup fresh cilantro, snipped

Directions

Stir flour, coriander, cumin, paprika, salt, and cinnamon together in a small bowl. Place chicken in a larger bowl. Sprinkle mixture over, tossing to coat. Cook onions and garlic in hot olive oil over medium heat for 5 minutes. Remove, but keep oil in pan. Cook chicken 1/2 at a time. Return chicken, onion and garlic to pan. Add crushed tomatoes, chickpeas, water, craisins and simmer covered for 10 minutes. Stir occassionally. Serve over couscous, sprinkle with cilantro.

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