This morning I got an email from my Auntie Joan–who has a keen eye for good recipes. She couldn’t wait to share this one with me. Because it looks delicious, I’m passing it on to you!
Edited to add: I made this stew tonight and it was AMAZING. The flavors were complex and delicious. I served it over rice that contained quinoa and lentils in it as well.
Moroccan Chicken Stew served over Interesting Rice
- 4 pounds chicken, cut up (or 4 pounds chicken thighs)
Skin chicken, dust with paprika and fry up. Set aside.
- 2 T. olive oil
- 2 large onions, chopped
- 3-4 leeks, chopped
- 2 stalks celery(chopped)
- 3 carrots (1 1/2 inch chunks)
- 14 mushrooms
- 10-12 cloves garlic (chopped)
- 4 T. flour
- 2 1/2 T. coriander
- 4 t. cumin (yes, it sounds like a lot, but it’s okay, I promise)
- 1/8 t. cayenne pepper flakes (I put a whole teaspoon in when I made this recipe)
- salt and pepper to taste
Add to a pan holding:
- Two 14 oz. cans chicken stock
- 1/2 c. white wine
Add chicken back in and cook 20 minutes.
- 28 oz. can diced tomatoes
Cook 15 minutes. During the last five minutes, add:
- 1 c. raisins
- one can garbanzo beans
Turn up heat to thicken, serve over Interesting Rice.
Joan wrote: This was beyond delicious!! I went back for seconds and discovered that hubby Gene had scraped the pot clean, drat him. Had I known, I would have been more generous with my first serving
This one sounds good enough to try tonight! I’ll let you know how it turns out.
Added: I have to agree with Joan. This recipe was a real keeper! Next time I make it, I’ll get creative with the veggies in my fridge too.