Moroccan-Style Chicken Stew

Submitted by Kittencalrecipezazz

"If you love Mediterranean-style dishes, then this is one you must try. This chicken dish has amazing flavors! All ingredients can be adjusted to suit taste, and the complete recipe can be doubled."

 

• Ready In: 1hr 10mins
• Ingredients: 20
• Serves: 4

ingredients

• 59.14 ml flour
• salt and pepper
• 907.18 g chicken thighs (skin on or off)
• 59.14 ml olive oil
• 2 large red onions, sliced
• 14.79-29.58 ml chopped fresh garlic (or to taste)
• 4.92 ml cinnamon
• 4.92 ml ginger
• 4.92 ml cumin
• cayenne pepper
• 453.59 g can crushed tomatoes
• 59.14 ml honey
• 2 medium green bell peppers, chopped
• 118.29-177.44 ml golden raisin
• 425.24 g can chickpeas, rinsed and drained
• 473.18 ml canned mushrooms, whole and drained (can use fresh but cook first before adding to the stew, the canned is easier!)
• salt and pepper
• 118.29-177.44 ml slivered almonds, toasted
• chopped fresh parsley
• cooked rice or orzo pasta

directions

1. Toss the chicken in a bag with the flour, salt and pepper to coat.
2. Brown the chicken in hot oil in a skillet for about 5-7 minutes until browned, turning once, and transfer to a plate.
3. Cook the onion in the same skillet for about 5-7 minutes.
4. Add in garlic, cinnamon, ginger, cumin, cayenne; cook for 1 minute.
5. Stir in tomatoes and honey.
6. Add in the browned chicken and simmer covered for about 10-15 minutes.
7. Stir in green peppers, raisins, mushrooms and chickpeas; simmer, stirring for about 15-20 minutes until the peppers are tender and the chicken is cooked.
8. Serve over orzo pasta or rice.
9. Sprinkle with toasted almonds and parsley.