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Spicy Moroccan Stew
here is a skillet recipe from good housekeeping that looks so easy and tasty and so colorful. not sure about the zucchini though, may omit that part. i can't wait to try it over couscous!
16 ingredients18 preparation steps
Ingredients
- baby carrots
- all-purpose flour
- ground cumin
- ground coriander
- ground red pepper
- fresh coarse ground black pepper
- ground cinnamon
- salt
- vegetable oil
- chicken thighs
- onion
- zucchini
- tomatoes in puree
- garbanzo beans
- couscous
- fresh cilantro leaves
Preparation
- 1in 10-inch skillet , heat 1 inch water to boiling over high heat
- 2add carrots
- 3heat to boiling
- 4reduce heat to low
- 5cover and simmer until carrots are just tender-crisp , about 5 minutes
- 6drain carrots
- 7set aside
- 8meanwhile , in large ziptight plastic bag , combine flour , cumin , coriander , ground red pepper , black pepper , cinnamon , and 1 / 2 teaspoon salt
- 9add chicken and toss until evenly coated
- 10in a nonstick 12-inch skillet , heat oil over medium-high heat until hot
- 11add chicke and cook until evenly browned , about 5 minutes per side
- 12with tongs , transfer chicken to large bowl
- 13reduce heat to medium
- 14add onion , zucchini , and remaining 1 / 4 teaspoon salt , and cook , stirring occasionally , until onion is lightly browned , 8 to 10 minutes
- 15add carrots and 1 / 4 cup water , and cook 5 minutes longer
- 16to vegetables in skillet , add tomatoes with puree , garbanzo beans , and chicken
- 17heat to boiling over medium-high heat , stirring and breaking up tomatoes with side of spoon
- 18reduce heat to medium-low