Moroccan Chicken Stew

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.

Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.

Bring to a gentle boil over medium-high heat.

Reduce the heat to low.

Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.

4 servings

Here’s one with just vegetables.

Moroccan Stew
(Spring Vegetable Tagine)

Cooked in a vessel of the same name, a tagine is a savory Moroccan stew seasoned with aromatic spices. This version, which showcases the fresh young vegetables of spring, is delicious paired with Ritchie’s Grilled Salmon Skewers.

1 Tbs. olive oil
8 oz. cipolline onions, peeled, ends trimmed
12 oz. fingerling potatoes
1 1/2 tsp. tagine spices**
(spices such as cumin, ginger and paprika)
3/4 cup chicken stock
8 oz. baby carrots, peeled, ends trimmed
8 oz. summer squash, cut into 1/2-inch slices
8 oz. zucchini, cut into 1/2-inch slices
Salt and freshly ground pepper, to taste
8 oz. haricots verts, ends trimmed
Finely grated zest of 1 lemon
2 Tbs. chopped fresh flat-leaf parsley
Steamed couscous for serving

You can make your own tagine spices by combining 1/2 tsp each paprika, ground cumin and ground ginger. In a tagine over medium heat, warm the olive oil. Add the onions and cook until lightly browned on both sides, about 4 minutes. Add the potatoes, tagine spices and 1?2 cup of the stock. Cover the tagine with the lid and cook for 15 minutes. Add the carrots, cover and cook for 12 minutes. Add the squash, zucchini and the remaining 1?4 cup stock, and season with salt and pepper. Cover and cook for 5 minutes. Add the haricots verts, cover and cook for 5 minutes. Stir in the lemon zest and parsley. Serve the tagine warm with steamed couscous.

Serves 6.

From Williams-Sonoma Kitchen.