Moroccan-Style Chicken and Potato Stew
Source of Recipe
Potatohelp
List of Ingredients
1 tablespoon vegetable oil
4 skinless bone-in chicken breast halves (about 8 to 10 ounces each)
1 medium onion, chopped
6 cloves garlic, finely chopped
1 teaspoon EACH salt, ground cinnamon, ground cumin, curry powder, ground ginger and crushed red pepper
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 1/3 pounds potatoes (about 4 medium), cut into 1-inch pieces
1 cup baby carrots
1 cup dried figs OR 1/2 cup raisins
2 tablespoons lemon juice
Recipe
In Dutch over or large saucepan, heat oil over medium-high heat. Add chicken, brown on all sides, about 8 minutes. Remove chicken from pot; set aside. In same pot, cook and stir onion and garlic 4 to 5 minutes or until onion is translucent. Stir in seasonings; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.) Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice before serving.
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