Recipe

Moroccan-style Chicken Stew Recipe

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Ingredients

1 tsp cumin .
1/4 c flour .
cayenne pepper .
2 c canned mushrooms, whole & drained (can use fresh but cook first before adding to the stew, the canned is easier!) .
1 (16 oz) can crushed tomatoes .
2 lbs chicken thighs (skin on or off) .
salt & pepper .
1 (15 oz) can chickpeas, rinsed & drained .
1-2 tbsp sliced fresh garlic (or to taste) .
cooked rice or orzo pasta .
1/4 c honey .
salt & pepper .
2 large red onions, sliced .
1 tsp cinnamon .
1/2-3/4 c golden raisins .
1/4 c olive oil .
1/2-3/4 c slivered almonds, toasted .
2 medium green bell peppers, sliced .
sliced fresh parsley .
1 tsp ginger

Directions

Step #1 Toss the chicken in a bag with the flour, salt & pepper to coat.
Step #2 Brown the chicken in hot oil in a skillet for about 5-7 mins until browned, turning once, & transfer to a plate.
Step #3 Cook the onion in the same skillet for about 5-7 mins.
Step #4 Add in garlic, cinnamon, ginger, cumin, cayenne; cook for 1 min.
Step #5 Stir in tomatoes & honey.
Step #6 Add in the browned chicken & let simmer covered for about 10-15 mins.
Step #7 Stir in green peppers, raisins, mushrooms & chickpeas; simmer, stirring for about 15-20 mins until the peppers are tender & the chicken is cooked.
Step #8 Serve over orzo pasta or rice.
Step #9 Sprinkle top with toasted almonds & parsley.
Enjoy the Moroccan-Style Chicken Stew recipe

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