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Morocann Chicken Stew
Submitted by Amy
Ingredients:
6 chicken thighs (1 1/2 pounds total)
2 tablespoons all purpose flour
1 tablespoon olive oil
2 red onions, quartered lenghtwise, then slice crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1 can (16oz) reduced sodium tomato pruee
1/4 cup honey
1 1/2 teaspoon salt
2 sweet green peppers, cored, seeded and cut into 1/2 inch squares
1/3 cup golden raisins
1 can (15oz) chick-peas, rinsed and drained
3/4 pound orzo
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsely
Preparations:
Remove skin from chicken. Place flour on a sheet of wax paper. Lightly coat chicken in flour, shaking off excess. Heat oil in large nonstick skillet over medium heat. Add chicken and cook 6 minutes or until browned, turning once. Transfer to a plate. Cook onion in skillet 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 peppers are tender and internal temperature or chicken registers 180* F on an instant thermometer. Meanwhile, cook orzo 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.
Post #58
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