Moroccan Chicken Stew

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

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.


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    This recipe is featured in:

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