Moroccan Chicken Stew

Moroccan Chicken Stew

Serves 4

- 1 tablespoon (15 mL) olive oil

- 2 large onions, diced

- 2 cloves garlic, minced

- 8 chicken thighs with skin, bone-in

- 2 teaspoons (10 mL) flour

- Salt, pepper, to taste

- 1/2 cup (125 mL) dried chickpeas, soaked overnight and drained

- 4 carrots, peeled and diced

- 1/2 cup (125 mL) raisins

- 1/2 cup (125 mL) dried apricot, chopped coarse

- 2 cups (500 mL) low-sodium chicken broth

- 2 tablespoons (25 mL) tomato paste

- 11/2 teaspoons (7 mL) ground cumin

- 1/4 teaspoon (1 mL) turmeric

- 11/2 tablespoons (22 mL) fresh grated gingerroot, peeled

- 1 teaspoon (5 mL) ground cinnamon

Serve with:

- Prepared couscous

Garnish:

- Chopped nuts, cilantro leaves and/or plain yogurt

1. In a skillet on medium heat, heat olive oil and sauté onions and garlic. Toss chicken pieces in flour, season with salt and pepper, then add to skillet to brown on both sides.

2. Transfer all ingredients to slow cooker and cook on Low setting 7 to 8 hours, or until chickpeas are tender.

3. Serve in bowls with couscous. Garnish with chopped nuts, cilantro leaves and/or plain yogurt.

From: The Red Apron


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