Jul 31, 2012

Moroccan Chicken Stew

This is one of my favorite recipes.  I was making this long before my ex-husband came here from Morocco.  It is a wonderful dish.  I found this in 2007 on the Family Circle website.  I make this recipe a lot and have impressed many friends with it.  It is easy to make and is done within an hour. 


6 chicken pieces, thighs are best, skinned
2-3 tbs olive oil
2 onions, sliced thin
2 garlic cloves, minced
1 cinnamon stick
1 tsp ginger
1 tsp cumin
1 tsp turmeric
1/4 tsp cayenne pepper or red pepper
1 can tomato puree (14 ounces) If you don't have puree, use chopped tomatoes and puree them
salt\pepper to taste
2 tbs honey, you may use more honey if desired
1 can of garbanzo beans, drained and rinsed
1/3 cup slivered almonds, toasted
3 tbs parsley and cilantro
1 green pepper, cut into small pieces
1/3 cup of golden raisins
1 chicken bouillon cube (optional)
1 tbs ghee or clarified butter (optional)

On medium heat,add the olive oil to a large pot and then add the onion. Cook until the onion is translucent.  Then add the  parsley, cilantro, spices, cinnamon stick, salt, pepper, honey, chicken bouillon, and tomato.  Simmer for a few minutes.  Next, add the chicken pieces, cover, and simmer until the chicken is tender.  Lastly, add the garbanzo beans and green pepper.  Simmer until the peppers are tender and the chicken is ready to fall off of the bone.  Serve on top of a plate of couscous.  Sprinkle with almonds and parsley or cilantro.  Enjoy!