HomeSoups Moroccan Chicken Stew

Moroccan Chicken Stew

Posted in : Soups on by : Daphne


8 Thighs, chicken, skinned, – broiler/fryer type1 tbsp Oil, vegetable1 large Onion, chopped2 large Garlic, cloves, minced1/2 tsp Turmeric1/4 tsp Cinnamon1/8 tsp Pepper, red4 Cloves, whole2 Bay leaves4 cup Stock, chicken16 oz Tomatoes, whole, canned – quartered with juice1 medium Pepper, green, sliced in – 1-inch pieces2 Carrots, sliced1/2 tsp Salt19 oz Chick peas, drained4 cup Couscous, hot, steamed1/4 cup Raisins, seedless1/4 cup Almonds, sliced


Pour the oil into a Dutch oven over medium-high heat. Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.

Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf. Add chicken and chicken stock and cook over medium-high heat until liquid boils.

Reduce heat to low, cover and cook for 25 minutes.

Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.

In each of eight soup plates, place one-eighth of the couscous. With a slotted spoon, arrange the chicken and vegetables around the couscous. Ladle broth over all, sprinkle with raisins and almonds. Serve.