Moroccan Chicken Stew
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, cin...
Ingredients
- 1tbsp oil, vegetable
- 1large onion, chopped
- 2large garlic, cloves, minced
- 1/2tsp turmeric
- 1/4tsp cinnamon
- 1/8tsp pepper, red
- 4ea cloves, whole
- 2ea bay leaves
Directions
- 1
Pour the oil into a Dutch oven over medium-high heat
- 2
Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown
- 3
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf
- 4
Add chicken and chicken stock and cook over medium-high heat until liquid boils
- 5
Reduce heat to low, cover and cook for 25 minutes
- 6
Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender
- 7
In each of eight soup plates, place one-eighth of the couscous
- 8
With a slotted spoon, arrange the chicken and vegetables around the couscous