Moroccan Chicken StewMay 27 2006 at 4:11 AM
Response to MAIN DISHES--Meats, Fish, Poultry, etc.
Moroccan Chicken Stew
Prep Time: 15 minutes Cook Time: 40 Minutes
Yield: 6 servings
From Family Circle Magazine an Food Network
2 Tbsp. all-purpose flour
1-1/2 lbs. skinless chicken thighs (I use breasts)
1 Tbsp. olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp ground cumin
1/4 tsp. cayenne pepper
1 (16 oz) can tomato puree (no salt added)
1/4 c. honey
1-1/2 tsp salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 c. golden raisins
1 can (15 oz) chickpeas, rinsed and drained
12 oz. orzo pasta, cooked (I think we used rice)
1/2 cup slivered almonds, toasted
3 Tbsp. chopped parsley leaves
Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.
Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne: cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
Serve over orzo. Sprinkle with almonds and parsley.
I served this with 1/2 slices of navel oranges and rice. The oranges were so good with this. Don't know why.