All Foods Natural - Moroccan Chicken Stew Recipe

8 chicken thighs, broiler/fryer type, skinned
1 Tbs vegetable oil
1 large onion, chopped
2 large garlic, cloves, minced
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp pepper, red
4 ea cloves, whole
2 ea bay leaves
4 c stock, chicken
16 oz whole canned tomatoes, quartered with juice
1 md green pepper, sliced in 1-inch pieces
2 carrots, sliced
1/2 tsp salt
1 can (19 oz) chickpeas, drained
4 cup couscous, hot, steamed
1/4 cup Raisins, seedless
1/4 cup Almonds, sliced

Methods/steps

Pour the oil into a Dutch oven over medium-high heat.
Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown.
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until\\r\\n liquid boils
Reduce heat to low, cover and cook for 25 minutes
Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the couscous.
Ladle broth over all, sprinkle with raisins and almonds. Serve.

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