Friday, November 2, 2007

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

No comments: