Description
Moroccan dishes are becoming increasingly popular.
Ingredients
8
chicken thighs (broiler or fryer type, no skin) 1 T
vegetable oil 1
onion (large, chopped) 2 clv
garlic (minced) 1⁄2 t
turmeric 1⁄4 t
cinnamon 1 pn
red pepper (freshly ground) 4
clove (whole) 2
bay leaf 4 c
broth (chicken) 1 cn
tomatoes (16 oz, whole tomatoes, quartered with juice) 1
green pepper (medium size, cut into 1 inch strips) 2
carrot (sliced) 1⁄2 t
salt 1 cn
chickpeas (19 oz to 19 oz can, drained) 4 c
couscous (already steamed, hot) 1⁄4 c
raisins (seedless) 1⁄4 c
almonds (slivered)Instructions
- Pour the oil into a Dutch oven over medium-high heat.
- Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
- Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
- Add chicken and chicken stock and cook over medium-high heat until liquid boils
- Reduce heat to low, cover and cook for 25 minutes
- Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
- In each of eight soup plates, place one-eighth of the couscous.
- With a slotted spoon, arrange the chicken and vegetables around the couscous.
- Ladle broth over all, sprinkle with raisins and almonds. Serve.