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    Moroccan Chicken Stew


    Source of Recipe


    Recipe courtesy Family Circle Magazine

    List of 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

    Recipe



    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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