Moroccan Chicken Stew
Rich flavors from northern Africa meld in this tender stew. Serve the stew over cooked couscous. Mixed salad greens tossed with equal parts lemon juice and olive oil complete the meal.
- 2 (16-ounce) cans chickpeas, rinsed and drained
- 1 (14½-ounce) can diced tomatoes
- 1 (10-ounce) package frozen chopped green peppers and onion
- ½ cup golden raisins
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 (1-pound) package boneless and skinless chicken thighs, cut in 1-inch cubes
- ¼ cup peanut butter, almond butter or cashew butter
- fresh cilantro, snipped with scissors (optional)
- couscous, (optional for serving)
In the bottom of a 3½-quart or larger slow cooker, place all of the ingredients except for the nut butter, cilantro and couscous (if using), stirring well to mix.
Cover and cook on low for 6 hours.
Stir in the nut butter.
- Don't have "thigh guys" in the family? Cut-up chicken breasts work equally well. Or you can omit the chicken altogether for a very satisfying vegetarian stew that's still packed with protein. You also can substitute dark raisins or other chopped dried fruit, like apricots or plums, for the golden raisins.
- Kitchen scissors are an indispensable kitchen tool. Use them to cut the chicken pieces into cubes and to snip the fresh cilantro garnish on your finished dish.
- If you coat your measuring cup with cooking spray, the nut butter glides out without sticking.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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