How to Make Moraccan Chicken Stew - Health Centre -5AI9.COM

Source: associatedcontent.com Author: Alban Mehling ;-}}> Published date: 2008-05-13  

One day long ago I was watching an old PBS cooking show. I can't remember the cook...it wasn't Julia Child or Jeff Smith (The Frugal Gourmet) but I do remember a few corny jokes and lots of red wine being consumed. "It was a strong beautiful red wine like Marylin Monroe." Other than the recipe I stole and enhanced with my style of cooking that's all I can recall. My Memory is poor these days and the handwriting on this recipe tells me I was drinking when I wrote it. Those days are gone but the recipe is still a delightful memory every time I fix it. Roll up your sleeves, wash your hands, and get cooking.

Moroccan Chicken Stew

Ingredients:

2 Tablespoon Olive Oil ( Virgin, extra virgin, use what you like)

4 carrots grated (washed not pealed)

3 pounds chicken thighs washed and patted dry (skin or skinless you choose)

1/3 cup salad olives (chopped Kalamata olive are good too)

1/3 cup Raisins (golden or not)

1/3 cup dried Apricots (chopped)

1/3 cup dried Mango (chopped)

2 cups chicken broth (Can or Box OK)

1-2 Tablespoon Tabasco (any good hot pepper sauce)

1 6oz can tomato paste

¼ cup chopped garlic

2 Tablespoon Lemon Juice (bottle is OK)

2 Tablespoon all purpose flour

2 teaspoon ground cumin

2 teaspoon ground ginger

2 teaspoon cinnamon

Directions:

Put first seven ingredients into pot as listed . Put remaining ingredients into a jar with a lid, close lid tight and begin to shake. Do a dance and shake, common shake some more. Check to make sure everything as dissolved if not shake some more. When everything has be incorporated pour into pot. Now if you are using a crock pot set on low for 7-8 hours if you are in a hurry set on high for 3-4 hours. If you choose conventional oven cooking put it in a 350 oven for 90 minuets.

Notes:

This reheats well like any other stew it's flavor improves with re-heating.

Turkey thighs work too as well as pork chops or chunks of lamb.

I know it grilling season but in Ohio we have cold wet days when a stew tastes great no mater what the calendar says. This is lighter than the traditional gravy based stew so perfect for a cool summer supper.

I have put this all together the night before and put in the refrigerator till morning. Put the crock into the pot and head for work knowing supper would be super when I arrived home.

OK the recipe is yours. Enjoy it soon. Mizpah ;-}}>