Casablanca Chicken Stew
Servings
6 Servings
Ingredients
- 1 1/2 pounds chicken thighs boneless and skinless, cut into 1-inch pieces
- 1 1/2 TBLS olive oil
- 1 onion chopped
- 1 red bell pepper sliced thin
- 2 Cloves garlic minced
- 1/2 tsp Black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1 tsp ground ginger
- 1 can 15 ounces garbanzo beans, drained
- 3/4 cup Golden raisins
- 1 can 14 ounces chicken broth
- 1 TBLS flour mixed with 2 TBLS water
- 1/4 cup fresh parsley chopped
- 1/2 Cup fresh cilantro chopped
- 1 TBLS lemon juice
Instructions
Preparation
- 1 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.2 Remove chicken from pan and set aside.3 To same saute pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. 4 Add garlic, black pepper, cinnamon, cumin and ginger.5 Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken.6 Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.7 Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened.8 Remove from heat; stir in parsley, cilantro and lemon juice.
- Source: National Chicken Counci
Leave a Reply