Moroccan Chicken Stew
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Ingredients
- 1 Tbs flour
- 1 tsp ground coriander
- 1/4 tsp curry powder
- 1/8 tsp cayenne pepper
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 pound boneless skinless chicken thighs
- 2 medium onions chopped
- 3 cloves minced garlic
- 1 Tbs olive oil
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can chickpeas (garbanzo beans) drained
- 1 cup chicken stock
- 1/2 cup golden raisins
- 1/3 cup Kalamata olives
- 3 cups cooked quinoa (can substitute couscous or rice)
Ingredients
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Instructions
- In a gallon ziploc bag combine flour, coriander, cumin, paprika, curry powder, cayenne pepper, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
- In a 4-quart Dutch oven cook chicken half at a time. Remove from pan and set aside.
- Add onions and garlic and cook for 4 to 6 minutes or until tender.
- Add tomatoes, garbanzo beans, the chicken stock, raisins, and olives. Stir well to blend.
- Return all chicken to pan. Bring to boiling; reduce heat.
- Cover and simmer about 40 minutes or until chicken is tender, stirring occasionally.
- Serve over couscous, quinoa, or rice.