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Moroccan chicken stew

Moroccan dishes are becoming increasingly popular.

Ingredients

1 onion (large, chopped)
2 clv garlic (finely chopped)
1⁄2 t turmeric
1⁄4 t cinnamon
1 pn gin (freshly ground)
4 clove (whole)
4 c apple (chicken broth)
1 cn tomato (16 oz, whole tomatoes, quartered with juice)
1 bell pepper (medium size, cut into 1 inch strips)
2 carrot (peeled and sliced)
1⁄2 t salt
1 cn chickpeas (19 oz can, drained)
4 c couscous (already steamed, hot)
1⁄4 c raisin (seedless)
1⁄4 c almond (slivered)

Instructions

  1. Pour the oil into a Dutch oven over medium-high heat.
  2. Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
  3. Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
  4. Add chicken and chicken stock and cook over medium-high heat until liquid boils
  5. Reduce heat to low, cover and cook for 25 minutes
  6. Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
  7. In each of eight soup plates, place one-eighth of the couscous.
  8. With a slotted spoon, arrange the chicken and vegetables around the couscous.
  9. Ladle broth over all, sprinkle with raisins and almonds. Serve.
Total time
1 hour, 5 minutes
Cooking time
45
Preparation time
20
Yield
4 servings

Source

Moroccan cuisine
moderate, poultry
main course, dinner
Moroccan food recipes
Food in Africa