Moroccan-Style Chicken Stew |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If you love Mediterranean-style dishes, then this is one you must try. This chicken dish has amazing flavors! All ingredients can be adjusted to suit taste, and the complete recipe can be doubled. Ingredients:
1/4 cup flour |
salt and pepper |
2 lbs chicken thighs (skin on or off) |
1/4 cup olive oil |
2 large red onions, sliced |
1 -2 tablespoon chopped fresh garlic (or to taste) |
1 teaspoon cinnamon |
1 teaspoon ginger |
1 teaspoon cumin |
cayenne pepper |
1 (16 ounce) can crushed tomatoes |
1/4 cup honey |
2 medium green bell peppers, chopped |
1/2-3/4 cup golden raisin |
1 (15 ounce) can chickpeas, rinsed and drained |
2 cups canned mushrooms, whole and drained (can use fresh but cook first before adding to the stew, the canned is easier!) |
salt and pepper |
1/2-3/4 cup slivered almonds, toasted |
chopped fresh parsley |
cooked rice or orzo pasta |
Directions:
1. Toss the chicken in a bag with the flour, salt and pepper to coat.
2. Brown the chicken in hot oil in a skillet for about 5-7 minutes until browned, turning once, and transfer to a plate.
3. Cook the onion in the same skillet for about 5-7 minutes.
4. Add in garlic, cinnamon, ginger, cumin, cayenne; cook for 1 minute.
5. Stir in tomatoes and honey.
6. Add in the browned chicken and simmer covered for about 10-15 minutes.
7. Stir in green peppers, raisins, mushrooms and chickpeas; simmer, stirring for about 15-20 minutes until the peppers are tender and the chicken is cooked.
8. Serve over orzo pasta or rice.
9. Sprinkle with toasted almonds and parsley.
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