Moroccan Chicken Stew
Recipe courtesy Family Circle Magazine
2 tablespoons all-purpose flour (use flour that works for you)
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves
Toss flour and chicken in bag to coat. Cook chicken in oil in
nonstick skillet 6 minutes, until browned, turning once. Transfer
to plate.
Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger,
cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt.
Add chicken; simmer, covered, 10 minutes. Stir in peppers,
raisins and chickpeas; simmer, stirring, 15 minutes, until
peppers are tender and chicken is no longer pink near the bone.
Sprinkle with almonds and parsley.