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Features

Chef Debi: Moroccan Chicken Stew

This Moroccan dish is created with a lot of flavor. Moroccan cuisine uses spices from several cultures. In this stew, I used a unique blend of spices, such as cinnamon, coriander and cumin, and serve it over orzo.

Take a culinary vacation without leaving your home. 

Moroccan Chicken Stew

10 boneless, skinless chicken thighs – cut in half with fat trimmed off

3/4 cup of whole wheat flour – unbleached

1 teaspoon black pepper

1 tablespoon fresh chopped parsley

1/2 cup of olive oil, more if needed

2 red onions, halved and sliced thin 

3 cloves of garlic, minced

1 teaspoon cinnamon 

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/4 cup local honey

1/2 cup golden rasins

1 28-ounce can of San Marzano tomatoes 

1 28-ounce can of tomato purée

2 15-ounce cans of garbanzo beans, drained and rinsed

2 sweet green peppers, seeds removed and each cut into 16 pieces

1 red pepper, seeds removed and each cut into 16 pieces

1 orange pepper, seeds removed and cut into 16 pieces

1 package orzo

Mix flour, black pepper and parsley in a bowl. In a large skillet, add olive oil over medium heat. Dip chicken pieces into the flour, shaking off any excess, and add to heated skillet. Sautée chicken on both sides until it is browned. Remove chicken from the pan and set aside.

Add more oil if needed to the pan. Add the onions and peppers. When they start to soften, add garlic, cinnamon, coriander, cumin, cayenne pepper, honey, parsley and raisins. Sautée for an additional 2 minutes, then add both cans of tomatoes.

Put the chicken back into the skillet, add the beans and cover with lid for 10 minutes.

In the meantime, cook orzo according to package instructions.  Place some of the cooked orzo on the plate, and top with the Moroccan Stew and enjoy. 

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