Page 30 - One-Dish Meals

Moroccan-Style Chicken Stew

Our quick take on a Moroccan tagine—a sumptuous meat or poultry dish
with spices, olives, and raisins—uses canned beans and chicken chunks to
save time. Serve over white rice, if desired.
P R E P 10 minutes C O O K 20 minutes M A K E S about 8 cups or 6 main-dish servings

1 tablespoon olive oil 2 garlic cloves, crushed with garlic
press
1 medium onion, chopped
1 can (28 ounces) whole tomatoes
1 tablespoon all-purpose flour
in puree
1 teaspoon ground coriander
1 can (15 to 19 ounces) garbanzo
1 teaspoon ground cumin
beans, rinsed and drained
1 ⁄2 teaspoon salt 1 ⁄3 cup dark seedless raisins
1 ⁄4 teaspoon ground red pepper 1 ⁄4 cup salad olives (chopped
(cayenne)
pimiento-stuffed olives)
1 ⁄4 teaspoon ground cinnamon
1 cup water
1
1 ⁄2 pounds skinless, boneless chicken 1 ⁄2 cup loosely packed fresh cilantro
thighs, cut into 2-inch chunks
leaves
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until
hot. Add onion and cook 5 minutes or until light golden brown.

2. Meanwhile, in pie plate, mix flour with coriander, cumin, salt, ground
red pepper, and cinnamon. Toss chicken with flour mixture to coat evenly.

3. Add chicken to Dutch oven and cook 7 minutes or until lightly browned,
turning chicken over halfway through cooking time. Add garlic and cook
1 minute.

4. Stir in tomatoes with their puree, beans, raisins, olives, and water; sim-
mer, uncovered, 5 minutes or until chicken is cooked through, breaking
up tomatoes with side of spoon. Garnish with cilantro.
E A C H S E R V I N G About 305 calories | 29 g protein | 28 g carbohydrate |
9g total fat (2 g saturated) | 94 mg cholesterol | 890 mg sodium.

30 Soups & Stews