Moroccan Stewed Chicken
From gennymac 14 years ago
- 3 - 4 hours to make
- Serves 6
This easy recipe takes some time and care, but it is well worth the effort. This warm Moroccan dish is a crowd pleaser for family or friends. You will be glad you took the time to make it. Serve with a hearty warm bread and butter.
Ingredients
- 4 cups homemade chicken stock or roast chicken thighs prior to mixing vegetables. shopping list
- 3 cloves garlic, minced shopping list
- 2 tablespoons honey shopping list
- 2 teaspoons ground cumin shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 2 large chopped tomato shopping list
- 2 stalks celery chopped shopping list
- 1 large green pepper, cut into 2-inch-long strips shopping list
- 2 large onion, chopped shopping list
- 1/2 cup raisins shopping list
- 10 skinless, boneless chicken thighs shopping list
- Hot cooked orzo pasta shopping list
How to make it
- Use homemade chicken stock, or roast chicken thighs in a baking dish at 300 degrees until tender. Use broth coming off of chicken as stock. (skim off grease)
- Saute onion, garlic, green peppers, celery until tender.
- Add honey, cumin, cinnamon, tomatoes, and raisins. Simmer on low for about an hour.
- Remove chicken from dish and pour off stock (or use previously made stock).
- Remove grease, pour into vegetable mixture, and continue to simmer for about an hour
- Replace chicken thighs into baking dish.
- Pour vegetable mixture over chicken thighs, cover and return to oven and bake for 2 hours at 300 degrees.
- Prior to serving, cook pot of orzo, drain, and use as a bed to serve chicken and vegetable mixture.
People Who Like This Dish 3
- glbaskin Nowhere, Us
- davishoneydo Aledo, TX
- crazeecndn Edmonton, CA
- gennymac Covington, Georgia
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