Review/Rate this Recipe Save to MyRecipes Rating:

Title: Moroccan Chicken Stew
Yield: 8 Servings

Ingredients

      8    thighs, chicken, skinned, -
           -broiler; /fryer type
      1 tb oil, vegetable
      1 lg onion, chopped
      2 lg garlic, cloves, minced
    1/2 ts turmeric
    1/4 ts cinnamon
    1/8 ts pepper, red
      4    cloves, whole
      2    bay leaves
      4 c  stock, chicken
     16 oz tomatoes, whole, canned -
           -quartered; with juice
      1 md pepper, green, sliced in -
           -1-inch p; ieces
      2    carrots, sliced
    1/2 ts salt
     19 oz chick peas, drained
      4 c  couscous, hot, steamed
    1/4 c  raisins, seedless
    1/4 c  almonds, sliced

Instructions

Pour the oil into a Dutch oven over medium-high heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.

Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until
liquid boils.

Reduce heat to low, cover and cook for 25 minutes.

Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.

In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.
Serve.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

Reviews