A delicious recipe from the Florida Culinary
Institute, West Palm Beach, FL
Casablanca Chicken Stew
1 1/2 pounds chicken thighs, boneless
and skinless, cut into 1-inch pieces
1 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 teaspoon ground ginger
1 (15-ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14-ounce) can chicken broth
1 tablespoon all-purpose flour, mixed with 2 tablespoons water
1/4 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon lemon juice
In large saute pan over medium high heat,
warm olive oil. Add chicken pieces and cook, stirring often,
until chicken pieces are browned, about 10 minutes. Remove chicken
from pan and set aside.
To same saute pan, add onions and red
bell pepper; cook until almost tender, about 6 minutes. Add garlic,
black pepper, cinnamon, cumin and ginger. Stir and cook until
spices are fragrant, about 45 seconds. Add garbanzo beans, raisins,
chicken broth and cooked chicken. Bring mixture to a simmer;
reduce heat to low, cover and cook 15 minutes.
Bring sauce in pan to a simmer, pour in
flour/ water mixture and stir well. Simmer 5 minutes until sauce
is slightly thickened. Remove from heat; stir in parsley, cilantro
and lemon juice.
Serve over rice or couscous.
Makes 6 servings.
Nutrition Information, Per Serving: 350
calories; 13 g fat; 3 g saturated fat; 34 g carbohydrate
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
