Moroccan Chicken

Amy Myers
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Ingredients

  • Olive oil
  • Garlic and onions (about 1 med onion)
  • Chicken (I used Costco roasted chicken)
  • 1 cup chicken stock
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground curry powder
  • 1 tsp ground ginger
  • 1/2 tsp ground tumeric
  • 1/2 tsp paprika
  • 2 carrots peeled and cut into ¼ inch dice
  • 1 large red bell pepper, cored, seeded, and cut into ¼ inch dice
  • 1 zucchini, cut into ¼ inch dice
  • Butternut squash, cut into ¼ inch dice (optional vegetable)
  • 1 cup raisins
  • 1 cup medjool dates, pitted and cut into ¼ inch dice
  • 1/2 cup - 1 cup Greek olives, pitted and cut into ½ inch dice (amt depends on your preference)
  • 5 ripe plum tomatoes, seeded and cut into ½ inch dice
  • Juice of 1 lemon
  • ¼ - ½ cup sugar (amt depends on your preference – I found that adding some sugar balanced out the bitterness of the cumin, ginger, curry powder and saltiness of the olives)
  • Salt and pepper to taste
  • 2 cups steamed couscous
  • Chopped fresh flat leaf (Italian) parsley

Instructions

1

Combine all the spice ingredients in a bowl

2

In a large pot, sauté the garlic and onion in olive oil

3

Add the carrots, bell pepper, zucchini and butternut squash and sauté some more for about 5 minutes or until the vegetables are somewhat soft

4

Add the chicken stock and the spice mix and simmer for about 10 minutes

5

Add the tomatoes, raisins, dates and olives and ¼ cup of sugar. Continue to simmer for another 10 minutes. Add the lemon juice, salt and pepper, and then taste. If preferred, add more sugar or salt.

6

Add the cooked chicken and let simmer for another 10 minutes

7

Serve the stew in bowls over steamed couscous and garnish with the chopped parsley

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Oct 2010 Added