Moroccan Chicken Stew RecipeOrigin: Morocco Period: Traditional |
Ingredients
8 chicken thighs, skin removed 
Moroccan Chicken Stew Preparation:Method:Add the oil to a large heavy-bottomed pan, metal casserole or Dutch oven. Heat over medium-high heat then add the onion and garlic and cook, stirring, until the onion becomes soft and translucent (about 3 minutes). Add the turmeric, cinnamon, chilli, cloves and bay leaves. Stir to incorporate and cook for 1 minute before adding the chicken and chicken stock. Allow to cook until the liquid boils then reduce to a simmer, cover and cook for 25 minutes. Add the tomatoes (with their juice), green bell pepper, carrots and chickpeas. Season with the salt and cook for a further 10 minutes, or until the chicken and the vegetables are tender. To plate out divide the couscous into eight soup bowls and with a slotted spoon, arrange the chcicken on the centre of the couscous and arrange the vegetables around the couscous. Ladle the broth over the dish, sprinkle with the raisins and almonds and garnish with 1 tbsp of the chopped coriander and parsley. |
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