Moroccan Chicken Stew

Moroccan Chicken Stew created by Parsley

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
  • Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
  • Bring to a gentle boil over medium-high heat.
  • Reduce the heat to low.
  • Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!"
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  1. Melissa P.
    Moroccan Chicken Stew Created by Melissa P.
    Reply
  2. Amber of AZ
    Very easy prep work and great directions. The flavor is good and gets better as it marries in the refrigerator. My only change would be to add the seasonings, peas, and rasins closer to the end of the cook time.
    Reply
  3. KLHquilts
    Loved it! Made it exactly as written and thought it was terrific. I'll definitely make it again.
    Reply
  4. Walraven
    Very nice but I found it a bit too sweet and not spicy enough for my taste. Doubled the cayenne pepper and added 1/2 teaspoon crushed red chili flakes. Will reduce raisins next time. Used diced chicken breast. Took about 45 minutes to cook properly. Served with pita bread.
    Reply
  5. JudithIrene
    Fantastic! A 5-star recipe... thank you for sharing this recipe!
    Reply
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