For Amy...

Moroccan Chicken Stew (pilfered from Recipezaar)


2 cups chicken broth
1 small can tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne) 1/8
teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)


In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.


Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.


Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.

I used boneless chicken breasts instead and cut them into large chunks. I also substituted sweet potatoes for the butternut squash. I think I upped the chicken broth a little. We served this over rice. It would also be good over couscous or just served with bread. Don’t even THINK about leaving out the raisins, unless you substitute with something else…I think dried apricots, chopped up would be fantastic. It is delicious and smells DIVINE!



posted by spy