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 Moroccan Chicken Stew | Status Approved | | Name |  Moroccan Chicken Stew | | Category | Soups & Stews, Poultry, African | | Serves/Yields | 6-8 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 25 minutes | | Cook Time | About 45 minutes | | Introduction | | This is a spicy, rich stew to warm up the coldest winter evening. | | Ingredients | | 8 Chicken thighs, skinned
1 Tbsp vegetable_oil
1 lg Onion , chopped
2 lg garlic_cloves , minced
1/2 tsp Turmeric
1/4 tsp Cinnamon
1/8 tsp red_pepper_flakes
2 Bay leaves
4 Cups chicken_stock
16 oz Can sliced tomatoes with juice
1 Med Green bell_pepper , sliced in 1-inch pieces
2 Carrots , sliced
1/2 tsp Salt
19 oz can garbanzo_beans, drained
4 Cups hot couscous
1/4 Cup Raisins
1/4 Cup Sliced almonds | | Directions | | Step: 1 | Pour the oil into a Dutch oven over medium-high heat. Add the onion and 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.
| | Step: 2 | 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. | | Step: 3 | 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. |
Time submitted: Thursday, October 21. 2004 at 20:46:20 Contributed By: Kate
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