Moroccan Chicken Stew
Looking out the window today and seeing the snow swirling about got me thinking of exotic climates where the only thing swirling around is the ice in my glass. Now, as with most of you, I doubt I will ever make it to some of these places so I will settle for visiting them through their food.
Here’s how we do this one.
- 1 1/2 pounds skinless Chicken Thighs
- 2 tablespoons All Purpose Flour
- 1 tablespoon Olive Oil
- 2 Red Onions quartered and sliced
- 4 Garlic cloves chopped
- 2 sweet Green Peppers rough chopped
- 1 28 ounce can of Diced Tomatoes
- 1 15 ounce can Chickpeas drained and rinsed
- 1/3 cup Golden Raisins
- 1/2 cup chopped Green Olives
- 12 ounces cooked Orzo pasta
- 1 tsp ground Cinnamon
- 1 tsp ground Cumin
- 1 tsp ground Ginger
- 1/2 tsp Turmeric
- 1 tsp Cayenne powder
- Salt and Pepper to taste
- Chopped Parsley for garnish.
Putting it all together:
- In a bag toss the flour and chicken until coated
- Heat the oil in a non stick skillet and sear the chicken until browned on both sides. About 6 minutes and transfer to a plate.
- Cook the onion in the skillet for about 7 minutes. Add the garlic, cinnamon, cumin, cayenne and ginger; cook 1 minute.
- Stir in the tomatoes and season with salt. Add the chicken; simmer covered, 10 minutes.
- Stir in peppers, raisins, olives and chickpeas: simmer, stirring, 15 minutes, until peppers are tender and the chicken is no longer pink near the bone.
- Serve over Orzo.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……