Moroccan Style Chicken Stew
Instructions:
- Our quick take on a Moroccan tagine—a sumptuous meat or poultry dish with spices, olives, and raisins—uses canned beans and chicken chunks to save time. Serve over white rice, if desired.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground red pepper (cayenne)
- 1â„4 teaspoon ground cinnamon
- 11â„2 pounds skinless, boneless chicken thighs, cut into 2-inch chunks
- 2 garlic cloves, crushed with garlic press
- 1 can (28 ounces) whole tomatoes in puree
- 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
- 1â„3 cup dark seedless raisins
- 1â„4 cup salad olives (chopped pimiento-stuffed olives)
- 1 cup water
- 1â„2 cup loosely packed fresh cilantro leaves
- In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook 5 minutes or until light golden brown.
- Meanwhile, in pie plate, mix flour with coriander, cumin, salt, ground red pepper, and cinnamon.Toss chicken with flour mixture to coat evenly.
- Add chicken to Dutch oven and cook 7 minutes or until lightly browned, turning chicken over halfway through cooking time. Add garlic and cook 1 minute.
- Stir in tomatoes with their puree, beans, raisins, olives, and water; simmer, uncovered, 5 minutes or until chicken is cooked through, breaking up tomatoes with side of spoon. Garnish with cilantro.
- P R E P 10 minutes
- C O O K 20 minutes
- MA K E S about 8 cups or 6 main-dish servings