Hearty Moroccan Chicken
An aromatic, Moroccan spiced chicken stew with onion, carrot, chickpeas, golden raisins and zucchini. Serve over couscous.
1 tablespoon olive oil
4 chicken leg quarters, skinned
1 medium onion, cut in chunks
4 cloves garlic, minced
1 tablespoon minced ginger
2 carrots, cut in chunks
1 cup canned chickpeas, rinsed and drained
1/2 cup golden raisins
2 sticks cinnamon
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
5 cups water
2 zucchini, cut in chunks
Cooked couscous for accompaniment
- In heavy large nonstick saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
- Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20 minutes.
- Stir in zucchini and simmer an additional 10 minutes.
- Remove cinnamon sticks. Serve in large, shallow bowls over couscous.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.