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Moroccan Style Chicken Stew

Print Recipe
Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • 4 cups chicken broth
  • 1 can tomato paste
  • 2 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper
  • 1 teaspoon salt or to taste
  • 0.125 teaspoon ground cinnamon
  • 0.5 cup raisins
  • 1 large onion finely chopped
  • 2 tablespoons chopped fresh garlic
  • 2 pounds yams peeled and cut into small chunks
  • 2 cans chickpeas rinsed and drained
  • 3 pounds skinless boneless chicken cut into small chunks
  • 2 cups green vegetables of your choice broccoli, zucchini, green beans, etc.
  • 3 cups cooked rice or millet

Instructions
 

  • In a large soup pot, combine broth, tomato paste, salt and spices. Whisk until blended. Add raisins, onion, garlic, yams, chickpeas and chicken. Bring to a gentle boil. Reduce heat to low, then cover and simmer for 20 minutes. Add green vegetables and cook another 10 minutes or until chicken is no longer pink and yams are soft. Serve stew over rice or millet.  (Recipe #585)