Monday, September 8, 2008

Moroccan Chicken Stew

Well, yesterday I was a bit busy, so sorry for not posting a recipe. Today, we are having leftovers, so I thought I would post another recipe from me paps! I hope you all enjoy.

1/3 cup of all purpose flour
1 TBSP each ground Cumin and Ginger
1 ½ TSP each ground Coriander and Salt
½ TSP each Cayenne pepper and ground Cinnamon
8 chicken thighs skinned but not deboned
2 TBSP olive oil
1 lb. Carrots halved lengthwise and cut into 2-inch pieces
1 Spanish onion halved and cut into strips
4 large cloves of garlic and chopped
1 20 oz can tomatoes in thick puree
1 15 oz can chick peas drained
1 14.5 oz can chicken broth
2/3 cup raisins
½ cup pimento-stuffed olives
½ cup chopped cilantro

Mix first seven ingredients in a large Zip Lock bag and toss in chicken to coat all over. Reserve 2 TBSP of the flour mixture. Heat oil in a non stick 8 quart Dutch oven over medium heat. Brown chicken in two batched 5 minutes per side until well browned. Remove to a plate. Add carrots onion and garlic to the drippings in pot and sauté 5 minutes. Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with the side of a spoon. Return chicken to pot bring to a boil, reduce heat to low, cover, and simmer 45 minutes stirring frequently until chicken is tender. If necessary use reserved flour in water to thicken sauce. Stir in Cilantro

We found this to be delicious but for some perhaps a tad spicy. It was excellent

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