Moroccan Chicken Stew Recipe

• 1 tbsp. oil
• 1 onion, minced
• 2 cloves garlic, chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon red pepper
• 4 whole cloves
• 2 bay leaves
• 1/4 c. each sliced almonds & raisins
• 8 chicken thighs, skinned
• 4 c. chicken stock
• 1 (16 ounce.) can whole tomatoes & juice
• 1 green pepper, diced
• 2 carrots, sliced
• 1/2 teaspoon salt
• 1 (19 ounce.) can garbanzo beans
• 4 c. warm couscous or possibly rice

1. In Dutch oven heat oil and saute/fry onion and garlic.
2. Stir in turmeric, cinnamon, red pepper, cloves and bay leaves.
3. Add in chicken and stock; bring to boil.
4. Reduce heat to low, cover and cook 25 min.
5. Add in tomatoes, green pepper, carrots and salt; cook 1 more minute.
6. Add in garbanzos and cook 10 min or possibly till chicken is done.
7. Spoon rice into bowl and arrange stew around it, ladle in broth and sprinkle with raisins and almonds.

oil, onion, garlic, turmeric, cinnamon, red pepper, cloves, bay leaves, raisins, chicken, chicken stock, tomatoes, green pepper, carrots, salt, garbanzo beans, warm couscous

Taken from cookeatshare.com/recipes/moroccan-chicken-stew-28175 (may not work)