Recipes

Moroccan Chicken Stew

• 1 1/4 lb boneless, skinless chicken, cubed
• 2 medium onions, thinly sliced
• 2 c water
• 1 Tbs minced gingerroot or ginger powder
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp sugar
• 1 large sweet potato or turnip, peeled and cubed
• 3 carrots, sliced
• 1 c chickpeas, canned or cooked
• 1/4 c dried currants, cranberries, or cherries
• 1 Tbs lemon juice
• 1 small zucchini, sliced
• 2 Tbs chopped fresh parsley or cilantro
• salt
• pepper
• 1 1/2 c couscous

Brown chicken over high heat; remove chicken and set aside. Reduce heat to medium and add onions; cook, stirring occasionally, for 5 minutes or until softened. Add water, ginger, turmeric, cinnamon, sugar; bring to a simmer. Add sweet potato and carrots; cover and simmer for 20 minutes. Add chickpeas, currants, and lemon juice. (Recipe can be prepared to this point, cooled, covered, and refrigerated for up to 2 days. Bring to a simmer before continuing.) Add zucchini and chicken; cover and simmer for 10 minutes, or until chicken is no longer pink inside and vegetables are tender. Add parsley; season with salt and pepper to taste. Serve over couscous. To prepare couscous, mix equal parts couscous and boiling water in a saucepan with with some pepper and chicken broth powder (if desired), and stir. Wait 5 minutes for couscous to hydrate.

Madeleine Arseneault