North African Chicken Stew (Boston Globe 1/9/2013)

• 12targe bone-in chicken thighs (41/2 pounds), skin intact
• Salt and pepper, to taste
• 2tablespoons olive oil, or more if necessary
• 2tnions, chopped
• 3tarrots, chopped
• 2tloves garlic, chopped
• 1teaspoon ground cumin
• 1teaspoon ground ginger
• 1teaspoon paprika
• 1teaspoon turmeric
• 21/2tups chicken stock
• 1/2tf a 28-ounce can whole tomatoes, crushed in a bowl
• Grated rind and juice of 1 orange
• 1/2tup chopped fresh parsley
• Related
• North African spices flavor chicken stew, then soup

1. 1. Set the oven at 350 degrees.
2. 2. Sprinkle the chicken with salt and pepper.
3. 3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate.
4. 4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil.
5. 5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice.

chicken, salt, olive oil, onions, carrots, garlic, ground cumin, ground ginger, paprika, turmeric, chicken stock, tomatoes, orange, parsley, chicken stew

Taken from www.epicurious.com/recipes/member/views/north-african-chicken-stew-boston-globe-1-9-2013-51742601 (may not work)