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
servings: 6

Ingredients

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

Directions

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.

recipe source
BHG.com