Wednesday, November 3, 2010

Moroccan Chicken Stew - How to make Moroccan Chicken Stew

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Chicken Stew Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Chicken Stew. 

There is nothing better than coming home to a meal that is ready to eat. This slow-cooker recipe with chicken pieces, carrots, raisins, and apricots is served over hot couscous and garnished with pine nuts. You can save money by buying a whole chicken for this Moroccan-style recipe and learning how to cut it up into pieces.


4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
1 14-oz. can chicken broth
1/4 cup tomato paste
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
2 cloves garlic, minced
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)


In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3.4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.

Recipe source

Chicken tagine with preserved lemon - Syrian Spinach and Meat Stew - Lebanese Lamb and Bean Stew

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