Moroccan Chicken Stew

Now that the weather is getting cooler, I’m craving all sorts of warm, comforting dishes! It might be a little early to be eating stews, but you can’t blame me for getting excited! Plus, this stew has plenty of fall flavors like cinnamon and honey, so there’s my excuse for eating a stew when it’s still nearly 70 degrees outside. 😉

But even if you’re not ready to eat a stew, save this one for when it gets cold, because it’s amazing! Plus, it takes very little prep, and all you have to do is put everything in a pot and leave it to cook! I found the recipe on the Girl Cooks World blog. I’ve made a few modifications, and here’s is my version of the recipe:

Moroccan Chicken Stew

* 2 pounds chicken (I used a dark meat on the bone)
* 4 Tablespoons olive oil
* 1 large onion, sliced thinly
* 4 cups canned diced tomatoes with juice
* 1/2 teaspoon ground ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon crushed saffron threads
* salt and pepper
* 1 Tablespoon honey
* 1 teaspoon harissa (1/4 tsp corriander powder, 1/8 tsp cumin, 1/2 T crushed red peppers, 1 clove garlic, 1 T olive oil)

* almond slivers and cilantro (for topping)

Brown the chicken in the oil, turning several times so the meat doesn’t stick to the pan. Cook the onions in another pan until they become soft, and then throw in with the chicken. Add the tomatoes, ginger, cinnamon, saffron and salt/pepper. Cover and simmer for about 1 hr. Uncover, and add honey and harissa. Cook until liquid has cooked down to desired amount. Sprinkle with almonds and top with cilantro. I served this over pasta, but you can choose any grain, like couscous, quinoa, or rice! Enjoy!

 

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