Moroccan Chicken Stew Recipe
Ingredients:
- 8 ea Thighs, chicken, skinned,
- -- broiler/fryer type
- 1 tb Oil, vegetable
- 1 lg Onion, chopped
- 2 lg Garlic, cloves, minced
- 1/2 ts Turmeric
- 1/4 ts Cinnamon
- 1/8 ts Pepper, red
- 4 ea Cloves, whole
- 2 ea Bay leaves
- 4 c Stock, chicken
- 16 oz Tomatoes, whole, canned
- -- quartered with juice
- 1 md Pepper, green, sliced in
- -- 1-inch pieces
- 2 ea Carrots, sliced
- 1/2 ts Salt
- 19 oz Chick peas, drained
- 4 c Couscous, hot, steamed
- 1/4 c Raisins, seedless
- 1/4 c Almonds, sliced
Directions:
- Pour the oil into a Dutch oven over medium-high heat. Add the
- onion, garlic, and cook, stirring, about 2 minutes or until the onion
- is soft but not brown.
- Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
- Add chicken and chicken stock and cook over medium-high heat until
- liquid boils.
- Reduce heat to low, cover and cook for 25 minutes.
- Add tomatoes, green pepper, carrots, and salt, and cook for
- another 10 minutes or until the chicken and the vegetables are tender.
- In each of eight soup plates, place one-eighth of the couscous.
- With a slotted spoon, arrange the chicken and vegetables around the
- couscous. Ladle broth over all, sprinkle with raisins and almonds.
- Serve.