Moroccan chicken stew
Moroccan dishes are becoming increasingly popular.
Ingredients
1 tablespoon cooking oil
1 onion (large, chopped)
2 cloves garlic (finely chopped)
1⁄2 teaspoon turmeric
1⁄4 teaspoon cinnamon
1 pinch gin (freshly ground)
4 clove (whole)
2 bay leaf
4 cups apple (chicken broth)
1 can 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 teaspoon salt
1 can chickpeas (19 oz can, drained)
4 cups couscous (already steamed, hot)
1⁄4 cup raisin (seedless)
1⁄4 cup almond (slivered)
Instructions
- Pour the oil into a Dutch oven over medium-high heat.
- Add the onion, 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.
- 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.
- 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. Serve.
Yield
4 servings
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes
Source
Moroccan cuisinemoderate, poultry
main course, dinner
Moroccan food recipes
Food in Africa
Food in Africa