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Moroccan Chicken Stew

Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 3 - 4 T oil 8 - 12 boneless, skinless chicken thighs 1 large red onion, chopped 2 T chopped garlic 1/2 T turmeric 1 t coriander 1 t paprika 1 t cinnamon 2 t grated lemon zest 1 T flour 3 C low sodium chicken broth 1 can low sodium tomato soup 3 T honey 1 can small white beans or chickpeas 3/4 C raisins roasted slivered almonds for topping Couscous or rice
Directions: 1. Heat oil in a large saucepan, season chicken with salt and pepper and brown well on both sides. Transfer to a plate. 2. Saute onions and garlic for about 5 minutes. Add cumin, turmeric, coriander, paprika and cinnamon and stir for 1 minute. 3. Stir in broth, honey, soup, lemon zest and flour. 4. Add browned chicken and simmer covered for about 15 minutes. 5. Add raisins and beans or chickpeas and cook uncovered for about 15 minutes. Add extra broth if needed. 6. Serve with rice or couscous and slivered almonds.
Comments: This is one of those meals that tastes better on the second day. Enjoy!
Located in: Poultry
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