Name: Moroccan Chicken
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 3 chicken breasts, cut into bite size pieces; 1 tablespoon oil, vegetable; 1 large onion, chopped; 2 cloves garlic, finely sliced; 1/2 teaspoon turmeric; 1/4 teaspoon cinnamon; 1/8 teaspoon red pepper; 4 whole cloves; 2 bay leaves; 4 cups chicken stock; 16 ounces whole tomatoes, canned and quartered with juice; 1 medium green pepper, sliced into 1 inch pieces; 2 carrots, sliced; 1/2 teaspoon salt; 1 (19 ounce) can chickpeas, drained; 4 cups couscous or 4 cups white rice, prepared; 1/4 cup raisins, seedless; 1/4 cup almonds, sliced

6

Recipe by Erica_Hildebrand

6

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The Chicken Cookery provided this yummy recipe. It is so very good on a cold winter day or a rainy Wednesday night....

Ready In:: 1hr 5mins
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Units:

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ingredients

3 chicken breasts, cut into bite size pieces
1 tablespoon oil, vegetable
1 large onion, chopped
2 cloves garlic, finely sliced
¹⁄₂ teaspoon turmeric
¹⁄₄ teaspoon cinnamon
¹⁄₈ teaspoon red pepper
4 whole cloves
2 bay leaves
4 cups chicken stock
16 ounces whole tomatoes, canned and quartered with juice
1 medium green pepper, sliced into 1 inch pieces
2 carrots, sliced
¹⁄₂ teaspoon salt
1 (19 ounce) can chickpeas, drained
4 cups couscous or 4 cups white rice, prepared
¹⁄₄ cup raisins, seedless
¹⁄₄ cup almonds, sliced

directions

Pour the oil into a Sauce pan over medium-high heat.
Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft.
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until liquid boils.
Reduce heat to low, cover and cook for 25 minutes.
Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
To serve place layer couscous first.
Then with a slotted spoon, arrange the chicken and vegetables around the couscous.
Ladle broth over all, and if you want to you can sprinkle with raisins and slivered almonds.

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RECIPE MADE WITH LOVE BY

@Erica_Hildebrand

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@Erica_Hildebrand

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"The Chicken Cookery provided this yummy recipe. It is so very good on a cold winter day or a rainy Wednesday night...."

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review by panda1398

1/29/2009

This was quite a good dish. My boyfriend even complimented it and said we should make it again. Decreasing the amount of broth is definitely necessary and the addition of the almonds and raisins truly completes the dish. Thanks for a great recipe.

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review by Sonya 2

11/27/2006

This is just so damn good! I think it will be a regular in my household

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review by Misspudding

2/11/2006

We omitted the carrots, chickpeas, raisins and almonds and the dish was still great!! The reason we didn't use the chickpeas is we were already having Hasa Al Hummus soup (Recipe #140868). Both were excellent!

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review by Jeffs Girl Way Out

1/12/2006

Magnificent!!! I made this last night for supper. This dish has such a unique blend of flavors! I used the full four cups of broth, but in the end, I used cornstarch and water to thicken. Beautiful in taste and presentation. I served it with couscous this time and will try it with a good rice next time. Oh, and definitely garnish with toasted almonds and raisins! That takes it to a whole new level!! Since the directions don't specify, I chose to add the chickpeas at step #6. Again, this dish is deep with flavor, and wins a permanent 5 stars at our house. ~Jeff's Girl Way Out West

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review by 95north

1/11/2006

THIS IS EXCELLENT! Have made it several times - once with shrimp - very good !

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