Moroccan Chicken Stew
Ingredients
- 6 chicken thighs (1-1/2 lbs. total)
- 2 Tbs. all-purpose flour
- 1 Tbs. olive oil
- 2 red onions, quartered lengthwise, then sliced crosswise
- 2 cloves garlic, finely chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1/4 tsp. ground red pepper (cayenne)
- 1 can (16 oz.) reduced-sodium tomato puree
- 1/4 C. honey
- 1 1/2 tsp. salt
- 2 sweet green peppers, cored, seeded and cut into 1/2-inch squares
- 1/3 C. golden raisins
- 1 can (15 oz.) chick-peas, rinsed and drained
- 3/4 lb. orzo
- 1/3 C. slivered almonds, toasted
- 3 Tbs. chopped fresh parsley
Directions
Remove skin from chicken. Place flour on a sheet of waxed paper. Lightly coat chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook 6 minutes or until browned, turning once. Transfer to a place. Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin and red pepper; cook 1 minute. Stir in tomato puree, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in green peppers, raisins, and chickpeas; simmer, stirring, 15 minutes or until peppers are tender and internal temperature of chicken registers 180 degrees F. on an instant-read thermometer. Meanwhile, cook orzo in a large pot of lightly salted boiling water until al dente, firm but tender. Drain. Serve stew over orzo. Sprinkle with almonds and parsley.



Reviews (1)
Flag as inappropriate ksdengel | April 27, 2008