Moroccan dishes are becoming increasingly popular. This is no more difficult thatn other stew. If you do not have a traditional tajine to cook over coal, you can use a Dutch oven, or a pan with a lid, and your regular stove will do.
- Pour the oil in a tajine, or a Dutch oven, over medium-high heat.
- Brown lightly the chicken pieces.
- Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
- Mix in the tomato and cook for 10 minutes.
- Add chickpeas and chicken stock. Cook over medium to high heat until the liquid boils.
- Stir in the turmeric, cinnamon, pepper, cloves, and bay leaf.
- Reduce heat to low, cover, and cook for 25-30, or until the chicken is tender.
- Check seasoning and add salt, if needed.
- With a slotted spoon, place 1-2 pieces on each plate.
- Mix in raising with the couscous and arrange around the tajine.
- Ladle some sauce over all, sprinkle with almonds. Serve.
You can add more vegetables, if you wish, to make it even more colorful. For instance, 1 green bell pepper, medium size, cut into 1 inch strips, and 1 or 2 carrots, sliced.
Chicken can be skinless and boneless, or on the bone, your choice. If the chicken is on the bone, you may need to cook it for a little longer.
If the liquid runs too low while cooking, add a little more.