Moroccan Chicken Stew

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.

Saute together:

• 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)

Mix:

• 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.

Add:

• 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.

Barb