Saturday, October 30, 2010
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Chicken Stew Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan Chicken Stew.
Couscous, a famous Moroccan dish, makes a light and fluffy bed for this delicious Moroccan Chicken Stew recipe. Tomatoes, beans, raisins, and olives combine with chicken and an array of spices to create a stew that is overflowing with flavors and textures. Spoon this stew over a bowl of hot, cooked couscous for an amazing meal that is ready in just 35 minutes.
cook time: 35 mins
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro
1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro.
Makes 6 servings.
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