Casablanca Chicken Stew
- Yield 6 servings
- Prep 15 mins
- Cook 30 mins
- 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 1/2 tablespoons olive oil
- 1 -- onion, chopped
- 1 -- red bell pepper, sliced thin
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 -- (15-ounce) can garbanzo beans, drained
- 3/4 cup golden raisins
- 1 -- (14-ounce) can chicken broth
- 1 tablespoon flour, mixed with 2 tablespoons water
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 tablespoon lemon juice
- 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.