Recipe: Casablanca Chicken Stew

CASABLANCA CHICKEN STEW

1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2 tbsp olive oil
1 onion, chopped
1 red bell pepper, sliced thin
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 tsp ground ginger
1 (15 ounce) can garbanzo beans, drained
3/4 cup golden raisins
1 (14 ounce) can chicken broth
1 tbsp flour, mixed with 2 tbsp water
1/4 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 tbsp lemon juice
hot cooked rice or couscous (for serving)

In large saute 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 saute 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.

Serves 6
From: The Florida Culinary Institute, West Palm Beach, FL
Source: National Chicken Council