Friday, March 8, 2013

Moroccan-Style Chicken Stew

I was looking for a new way to cook chicken and came across this recipe in my Cook’s Illustrated The Best International Recipe cookbook. My dish is a little different from the original because I added a can of tomatoes and made a few seasoning changes. Also, I used boneless chicken tenderloins, which cook much faster. The flavor is warm and slightly spicy, with a little acidity from the tomatoes and lemons. We ate ours over bulghur that I cooked like couscous. On the side we had naan, hummus, and Greek yogurt.

Moroccan-Style Chicken Stew
Olive oil
1 onion, halved and thinly sliced
2 garlic cloves, minced
2 carrots, halved and thinly sliced
1/2 tsp. paprika
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. ground ginger
1/4 tsp. dried cilantro
1/2 tsp. cinnamon
1 lb. chicken breast tenderloins
Salt and pepper
Zest and juice from 1 lemon
2 cups chicken broth
1 Tbsp. honey
1(15-oz.) can chickpeas, rinsed and drained
1 (14.5-oz.) can diced tomatoes
1/2 lemon, thinly sliced

1. Place oil in a Dutch oven, and sauté onions for 5 minutes or until slightly tender. Stir in garlic, and cook 1 minute. Combine paprika and next 5 ingredients. Place chicken in pot with onion mixture, and sprinkle with salt, pepper and half of paprika mixture. Cook chicken for 2 minutes, and then turn over. Sprinkle with salt, pepper, and remaining paprika mixture; cook 1 minute. Stir in lemon zest and juice, broth, and next 3 ingredients. Top with lemon slices. Cover pot with lid, and place in oven.
2. Bake at 300° for 1 hour. Serve chicken mixture over bulghur or couscous.

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