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Moroccan Stew

(1 Votes)
SERVES
5
COOK TIME
4 Hr 5 Min

Your taste buds will love this take on a slow-cooked Moroccan stew that's also known as tagine.

What You'll Need:
  • 1 tablespoon olive oil
  • 1 1/2 pounds skinned and boned chicken thighs
  • 2 tablespoons honey
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons dried parsley
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 1/2 cups frozen pearl onions, thawed and drained
  • 1/2 cup sliced dried apricots
  • 1/3 cup sliced whole pitted dates
  • 1 lemon, peeled, sectioned, and chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 (10-ounce) package couscous, cooked
  • chopped fresh cilantro (optional)
What To Do:
  1. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 5 minutes or until browned. Drain chicken, if necessary; place in a 3- to 4-quart slow cooker. Stir in honey and next 4 ingredients.

  2. Cover and cook on HIGH setting 3 hours. Add onions, apricots, dates, and lemon. Cover and cook on HIGH setting 1 more hour.

  3. Whisk together flour and water in a small bowl until smooth. Add to slow cooker.

  4. Cover and cook on HIGH setting 5 more minutes or until thickened. Serve over couscous and, if desired, with chopped fresh cilantro.


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