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Moroccan Chicken Stew at FoodApparel.com

Morroccan Chicken Stew

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Christina Lakey

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon olive oil
  • 2 inch large chicken breasts cut into 1 cubes
  • 1 large yellow onion cut into wedges
  • 3 cloves garlic 1 1/2 teaspoons, minced
  • 2 large Roma tomatoes diced
  • 1/2 to 1 can garbanzo beans rinsed and drained
  • 1 1/2 cups water
  • 1/3 cup kalamata olives roughly chopped
  • ½ cups golden raisins optional

Instructions

  1. In a large bowl, mix together flour and seasonings.
  2. Coat chicken pieces in the seasoning mixture. Set aside.
  3. In a large deep skillet, warm olive oil over medium heat until it starts to shimmer.
  4. Throw in onion and garlic and cook until tender, about 5 minutes, stirring frequently to avoid scorching.
  5. Remove onion and garlic from pan and set aside, reserving oil in pan.
  6. Turn heat up to medium high.
  7. Add chicken pieces to pan.
  8. Cook for about 4-6 minutes until lightly browned on all sides, stirring frequently. Return onion mixture to the pan.
  9. Add the tomatoes, beans, water, kalamata olives, and raisins.
  10. Bring to boiling, then cover and reduce heat to medium-low.
  11. Simmer, covered, for about 10 minutes, or until chicken is tender, stirring occasionally.
  12. Serve on its own, or over couscous or rice.