moroccan chicken stew
The dark meat of chicken thighs absorb the sweet, warm spices in this dish beautifully. For a vegetarian version, substitute cubed sweet potato for the chicken.
3 tablespoons all-purpose flour
4-6 chicken thighs, boneless and skinless
2 tablespoons extra-virgin olive oil
1 large red onion, quartered and sliced thin
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon paprika
1 16-0unce can tomato puree
¼ cup honey
1 teaspoon sea salt
2 green bell peppers, cut into 1-inch pieces
½ cup golden raisins
1 15-ounce can garbanzo beans, rinsed and drained
Heat oil in a Dutch oven. Meanwhile, place flour in a bag or shallow dish. Dredge chicken in flour; shake off excess. Brown chicken for 5-6 minutes each side, turning once. Remove chicken to a plate; set aside.
Cook onion in the same pan until softened. Add garlic and spices and cook, while stirring, 1 minute. Add tomato puree, honey and sea salt; stir to combine. Return chicken to pan, cover and simmer for 15-20 minutes. Stir in peppers, raisins and garbanzo beans and simmer another 15 minutes.
Serve stew over cooked orzo, rice or couscous. Garnish with fresh chopped parsley and sliced almonds, if desired.
