Moroccan Chicken Stew
Source: Stews (Williams-Sonoma Kitchen Library)
by Lora Brody
Yield: 4 servings

1/2 cup slivered blanched almonds
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut bite-size
2 teaspoons peeled, finely chopped fresh ginger
1 large onion, cut bite-size
3 large carrots, scraped, cut in 1-inch pieces
1 large green bell pepper, cut in lengthwise strips
2 teaspoons ground turmeric
1/2 cup chicken stock
1/3 cup pitted green olives, sliced
Salt, freshly ground pepper

Lightly toast almonds on a baking sheet at 350, about 5 minutes, or in a small skillet over medium-low heat, watching closely.

In a 4-quart heavy stew pot over medium-high heat, warm the olive oil. Add chicken pieces and saute, stirring until golden brown, 8-10 minutes. With slotted spoon, transfer chicken to a dish.

Add ginger, onion and carrots to the pot and saute over medium-high heat, stirring, until onion is tender, about 5 minutes.

Return chicken to pot and add bell pepper and turmeric. Add chicken stock; deglaze the pot over medium-high heat by stirring to dislodge any browned bits. Cover and simmer gently about 15 minutes.

Add olives and toasted almonds and stir well. Season to taste with salt and pepper. Serve over rice or couscous.