Moroccan Chicken

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 chicken breasts, cut into bite size pieces
• 1 tablespoon oil, vegetable
• 1 large onion, chopped
• 2 cloves garlic, finely sliced
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon red pepper
• 4 whole cloves
• 2 bay leaves
• 4 cups chicken stock
• 16 ounces whole tomatoes, canned and quartered with juice
• 1 medium green pepper, sliced into 1 inch pieces
• 2 carrots, sliced
• 1/2 teaspoon salt
• 1 (19 ounce) can chickpeas, drained
• 4 cups couscous or 4 cups rice, prepared
• 1/4 cup raisins, seedless
• 1/4 cup almonds, sliced

Recipe

• 1 pour the oil into a sauce pan over medium-high heat.
• 2 add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft.
• 3 stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
• 4 add chicken and chicken stock and cook over medium-high heat until liquid boils.
• 5 reduce heat to low, cover and cook for 25 minutes.
• 6 add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
• 7 to serve place layer couscous first.
• 8 then with a slotted spoon, arrange the chicken and vegetables around the couscous.
• 9 ladle broth over all, and if you want to you can sprinkle with raisins and slivered almonds.