Moroccan-Style Chicken Stew

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: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup flour
•  salt and pepper
• 2  lbs chicken thighs (skin on or off)
• 1⁄4 cup olive oil
• 2  large red onions, sliced
• 1 -2  tablespoon  chopped fresh garlic (or to taste)
• 1  teaspoon cinnamon
• 1  teaspoon ginger
• 1  teaspoon cumin
•  cayenne pepper
• 1 (16 ounce) can crushed tomatoes
• 1⁄4 cup honey
• 2  medium green bell peppers, chopped
• 1⁄2-3⁄4 cup golden raisin
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2  cups  canned mushrooms, whole and drained (can use fresh but cook first before adding to the stew, the canned is easier!)
•  salt and pepper
• 1⁄2-3⁄4 cup  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.