Recipe Category: Chicken
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Ingredients
- Serving Size : 6
- 4 chicken leg quarters – skinned
- 1 tablespoon olive oil
- 1 medium onion – cut into chunks
- 4 garlic cloves – minced
- 1 tablespoon minced ginger
- 2 medium carrots – cut into chunks
- 1 cup canned chickpeas – drained
- 1/2 cup golden raisins
- 2 cinnamon sticks
- 1 1/2 teaspoons cumin
- 1/2 teaspoon turmeric
- 5 cups water
- 2 medium zucchini – cut into chunks
- 2 cups cous cous
Method
- In large, non-stick soup pot, place olive oil over high heat.
- Add chicken and cook about 10 minutes, turning to brown on all sides.
- Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water.
- Bring to simmer, reduce heat and cook for about 20 minutes.
- Stir in zucchini and simmer an additional 10 minutes.
- Remove cinnamon sticks.
- Season with salt and pepper to taste and serve.
- Serve in large bowls, over cous cous.
- To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid.
- Let cool, uncovered, for 20 minutes.
- Refrigerate, uncovered, until cold, about 40 minutes.
- Cover tightly and freeze until needed.
- To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed.
- Reheat in a large, covered soup pot over medium-low heat.
- Bring to simmer and cook for 5 minutes.
Full List of Chicken Recipes
Full List of Moroccan Recipes