Moroccan Chicken Stew
A fast and delicious Moroccan Chicken Stew that's bursting with flavours! On the table in under 40 minutes, this feeds a crowd and is so easy to make!
Ingredients
- 1 tablespoon plain all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 lbs Foster Farms Boneless Skinless Chicken Thigh Fillets cut into 1"/2.5cm pieces
- 1 tablespoon olive oil
- 2 yellow/brown onions cut into wedges
- 3 garlic cloves minced
- 28 oz can crushed tomatoes undrained
- 15 oz can chickpeas rinsed and drained
- 1 ½ cups water
- ½ cup raisins
- ⅓ cup small pitted ripe olives
- 3 cups hot cooked couscous
- ¼ cup snipped fresh cilantro
Instructions
- Combine the flour, coriander seed, cumin, paprika, cinnamon and salt and pepper in a small bowl.
- Add the chicken, and coat until well combined.
- In a 4-quart Dutch Oven, heat the olive oil over medium heat.
- Saute the onions and garlic for 4-6 minutes or until tender. Remove the onions and garlic from the pot with a slotted spoon, but keep the remaining oil.
- Add the chicken to the Dutch Oven, half at a time. Cook quickly until the chicken is lightly browned, stirring frequently.
- Return all the chicken and the onion mixture to the pan.
- Add tomatoes, chickpeas, water, raisins and olives.
- Bring to the boil, reduce heat, cover and simmer for about 10 minutes, or until chicken is tender.
- Serve over the cooked couscous and garnish with the cilantro.
Notes
To make the couscous, pour one cup of dried couscous into a heatproof bowl. Season with about ½ a teaspoon each of salt and pepper. Pour 1 cup of boiling hot water over the couscous and place a large plate over the bowl to trap the heat. Do not stir the couscous! Let the couscous sit for about 10 minutes, if there is still a lot of liquid, leave absorb further. Once it's ready, use a fork to roughly fluff up the couscous for serving.