MOROCCAN-STYLE CHICKEN AND POTATO STEW 1 tablespoon vegetable oil 4 skinless bone-in chicken breast halves (about 8 to 10 ounces each) 1 medium onion, chopped 6 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon ground cinnamon1 teaspoon ground cumin1 teaspoon curry powder1 teaspoon ground ginger1 teaspoon crushed red pepper2 cans (14 1/2 ounces each) stewed tomatoes, undrained 1 1/3 pounds potatoes (about 4 medium), cut into 1-inch pieces 1 cup baby carrots 1 cup dried figs (or 1/2 cup raisins) 2 tablespoons lemon juice In Dutch over or large saucepan, heat oil over medium-high heat. Add chicken, brown on all sides, about 8 minutes. Remove chicken from pot; set aside. In same pot, cook and stir onion and garlic 4 to 5 minutes or until onion is translucent. Stir in salt and seasonings; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.) Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice before serving. Servings: 4 Adapted from unknown source
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