Moroccan Chicken Stew

By Joelle-2

ACCD 2001 Better Homes and Gardens

*chicken could use more flavor, try marinating or doubling spices

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.