Recipe for the Month of January 2006
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Moroccan Chicken Stew
After all of the intense cooking between Thanksgiving, Hanukkah and Christmas, it’s time to relax a little and enjoy some simple meals. This recipe for chicken stew is easy to make and the addition of Moroccan seasonings gives it a tasty, exotic flavor.
Ingredients:
•
6 – 8 boneless, skinless chicken breasts
Preparation:
Preheat oven to 325.
Courtesy of Urban Accents
•
2 tablespoons extra virgin olive oil
•
1 cup coarsely chopped onion
•
2 cloves garlic, minced
•
2 cups chicken stock
•
1 cup dried apricots
•
1 cup dried prunes
•
Approximately 12 baby carrots
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3 tablespoons Urban Accents Moroccan Road
In a large Dutch oven, heat olive oil over medium-high heat.
Add chicken breasts and cook until golden, about 4 minutes per side.
Remove from pan and let cool.
Dice into 1” chunks.
Return pot to heat and sauté onion and garlic until soft.
Return chicken to pot and add remaining ingredients. Stir to mix thoroughly.
Cover pot and bake in oven for 1 hour.
Remove from oven and serve over cooked couscous or rice.
Prep Time: 25 minutes
Cook Time: 1 hour, 20 minutes
Serves: 6-8