Moroccan Chicken Stew
By Joelle-2
ACCD 2001 Better Homes and Gardens
*chicken could use more flavor, try marinating or doubling spices
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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
Details
Servings 5
Preparation
Step 1
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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