Moroccan Chicken
Source of Recipe
(Adapted from "Williams-Sonoma Kitchen Library: Stews," Time Life Books.)
Recipe Introduction
4 servings
List of Ingredients
1/2 cup slivered blanched almonds
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, about 1-1/2 pounds total, cut
into bite-size pieces
1 tablespoon peeled and finely chopped fresh ginger
1 large sweet onion, cut into bite-sized pieces
3 larges carrots, peeled and cut into 1-inch pieces
1 green bell pepper, seeded and cut lengthwise into 1/2-inch-wide strips
1 tablespoon ground turmeric
1 cup chicken stock
1/2 cup pitted green olives, sliced
Salt and freshly ground black pepper
Recipe
Preheat oven to 350 degrees. Spread the almonds on a baking sheet or in a
shallow pan and bake until lightly toasted, about 5 minutes. Set aside.
In a 4-quart stew pot over medium-high heat, heat the olive oil. Add the
chicken and saute, stirring, until golden brown, 8 to 10 minutes. Using a
slotted spoon, transfer the chicken to a dish. Add ginger, onion and carrots
to the same pot and saute over medium-high heat, stirring, until the onion
is tender, about 5 minutes.
Return the chicken to the pot and add the bell pepper and turmeric; mix
well. Add the chicken stock and deglaze the pot over medium-high heat by
stirring to dislodge any browned bits on pot bottom. Bring to a simmer.
Reduce heat to medium-low, cover and simmer gently until chicken is tender,
about 15 minutes.
Add the olives and toasted almonds and stir well. Season to taste with salt
and pepper. Spoon into warmed shallow bowls or plates and serve. Serve over
cooked couscous, if desired.
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