Moroccan Chicken Stew

Ingredients

• 2 tablespoons all-purpose flour
• 1 1/2 pounds skinless chicken thighs
• 1 tablespoon olive oil
• 2 red onions, quartered lengthwise, sliced crosswise
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 (16-ounce) can tomato puree (no salt added)
• 1/4 cup honey
• 1 1/2 teaspoons salt
• 2 sweet green peppers, cut in 1/2-inch squares
• 1/3 cup golden raisins
• 1 can (15 ounces) chickpeas, rinsed and drained
• 12 ounces orzo pasta, cooked
• 1/3 cup slivered almonds, toasted
• 3 tablespoons chopped parsley leaves

Directions

Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.

Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.

Serve over orzo. Sprinkle with almonds and parsley.