Moroccan Stew
- 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 pound skinned and boned chicken thighs
- 2 tablespoons honey
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons dried parsley
- 1 (14-ounce) can low-sodium chicken broth
- 1 1/2 cup 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
- 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.
- Cover and cook on HIGH setting 3 hours. Add onions, apricots, dates, and lemon. Cover and cook on HIGH setting 1 more hour.
- Whisk together flour and water in a small bowl until smooth. Add to slow cooker.
- Cover and cook on HIGH setting 5 more minutes or until thickened. Serve over couscous and, if desired, with chopped fresh cilantro.
Notes
Read NextShortcut Chicken 'n' Dumplings
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Linda McG
Aug 28, 2012
Why aren't there any vegetables in this? I would add cubed pieces of eggplant, carrots and maybe some white kidney beans, and maybe even some zucchini and/or yellow squash, for more substance and nutrition.
Sherezes
Sep 01, 2012
Probably because this is a Moroccan dish where they use what they have available and this is native to this country, always fun to try new and authentic dishes!
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