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Moroccan
Chicken Stew
| 6 chicken thighs (1½ pounds), skin
removed
2 T all-purpose flour 1 T olive oil 2 red onions, coarsely chopped 2 cloves garlic, finely chopped 1 t ground cinnamon 1 t ground ginger 1 t ground cumin ¼ t ground cayenne pepper 1 – 16 oz. can tomato puree ¼ cup honey 1½ t salt 2 bell peppers, cut into ½ inch squares 1/3 cup golden raisins 1 – 15 oz. can chickpeas (garbanzos), rinsed and drained ¾ pound orzo 1/3 cup slivered almonds, toasted 3 T chopped fresh parsley Place flour in a pie tin or other shallow dish. 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 paper towel lined plate. Add onion to the skillet, and cook for 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 180º F. on an instant-read thermometer. Meanwhile, cook orzo (according to package directions) 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.
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