You are here: Home » Recipes » Casablanca Chicken Stew Casablanca Chicken Stew Yield 6 servings Prep 15 mins Cook 30 mins Serve this hearty Moroccan-inspired chicken stew over rice or couscous. National Chicken Council PrintEmail Ingredients 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces1 1/2 tablespoons olive oil1 -- onion, chopped1 -- red bell pepper, sliced thin2 cloves garlic, minced1/2 teaspoon black pepper1/2 teaspoon ground cinnamon1/4 teaspoon ground cumin1 teaspoon ground ginger1 -- (15-ounce) can garbanzo beans, drained3/4 cup golden raisins1 -- (14-ounce) can chicken broth1 tablespoon flour, mixed with 2 tablespoons water1/4 cup chopped fresh parsley1/2 cup chopped fresh cilantro1 tablespoon lemon juice Instructions In large sauté pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside. To same sauté pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes. Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice. Serve over rice or couscous. From the Florida Culinary Institute, West Palm Beach, Fla.