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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Moroccan Chicken Stew Recipe

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This recipe for Moroccan Chicken Stew is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
3 lb meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/2 C raisins
1/2 C dried apricots, coarsely chopped
1 14 ounce can chicken broth
1/4 C tomato paste
2 T all-purpose flour
2 T lemon juice
2 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 tsp ground cinnamon
Hot cooked couscous
Pine nuts, toasted
Fresh cilantro (optional)
Directions:
Directions:
In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.
Personal Notes:
Personal Notes:
Definitely go the extra mile and toast the Israeli cous-cous in browned butter and cinnamon It’s an amazing pairing

 

 

 

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