jglass
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Moroccan-Style Chicken Stew
P R E P 10 minutes C O O K 20 minutes MA K E S about 8 cups or 6 main-dish servings
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄4 teaspoon ground red pepper
(cayenne)
1⁄4 teaspoon ground cinnamon
11⁄2 pounds skinless, boneless chicken
thighs, cut into 2-inch chunks
2 garlic cloves, crushed with garlic
press
1 can (28 ounces) whole tomatoes
in puree
1 can (15 to 19 ounces) garbanzo
beans, rinsed and drained
1⁄3 cup dark seedless raisins
1⁄4 cup salad olives (chopped
pimiento-stuffed olives)
1 cup water
1⁄2 cup loosely packed fresh cilantro
leaves
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until
hot. Add onion and cook 5 minutes or until light golden brown.
2. Meanwhile, in pie plate, mix flour with coriander, cumin, salt, ground
red pepper, and cinnamon.Toss chicken with flour mixture to coat evenly.
3. Add chicken to Dutch oven and cook 7 minutes or until lightly browned,
turning chicken over halfway through cooking time. Add garlic and cook
1 minute.
4. Stir in tomatoes with their puree, beans, raisins, olives, and water; simmer,
uncovered, 5 minutes or until chicken is cooked through, breaking
up tomatoes with side of spoon. Garnish with cilantro.
P R E P 10 minutes C O O K 20 minutes MA K E S about 8 cups or 6 main-dish servings
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄4 teaspoon ground red pepper
(cayenne)
1⁄4 teaspoon ground cinnamon
11⁄2 pounds skinless, boneless chicken
thighs, cut into 2-inch chunks
2 garlic cloves, crushed with garlic
press
1 can (28 ounces) whole tomatoes
in puree
1 can (15 to 19 ounces) garbanzo
beans, rinsed and drained
1⁄3 cup dark seedless raisins
1⁄4 cup salad olives (chopped
pimiento-stuffed olives)
1 cup water
1⁄2 cup loosely packed fresh cilantro
leaves
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until
hot. Add onion and cook 5 minutes or until light golden brown.
2. Meanwhile, in pie plate, mix flour with coriander, cumin, salt, ground
red pepper, and cinnamon.Toss chicken with flour mixture to coat evenly.
3. Add chicken to Dutch oven and cook 7 minutes or until lightly browned,
turning chicken over halfway through cooking time. Add garlic and cook
1 minute.
4. Stir in tomatoes with their puree, beans, raisins, olives, and water; simmer,
uncovered, 5 minutes or until chicken is cooked through, breaking
up tomatoes with side of spoon. Garnish with cilantro.