LadyHawk108
03-12-2001, 07:13 PM
Moroccan Chicken Stew
1 T. vegetable oil
6 whole chicken legs, about 3 lbs. separated into thighs and drumsticks
1 large onion, chopped
1 clove garlic, minced
1 T. ground coriander
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground tumeric
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
14 1/2 oz. can tomatoes
3/4 lb. carrots, cut diagonally into 1/4" pieces, about 2 cups
In a large frying pan, heat oil over medium-high heat. Add half the chicken pieces and brown well on both sides, about 10 minutes. Remove chicken and repeat iwth remaining pieces. Set aside. Pour off all but 2 T. of the fat from the pan. Add onion and garlic and cook 5 minutes, stirring frequently. Stir in coriander, cumin, 1 tsp of cinnamon, the giner, tumeric, salt and crushed rep pepper flakes. Add the tomatoes with their juice and 3/4 c. water. Break up tomatoes with a spoon and scrape up any brown bits from the bottom of the pan. Return the chicken pieces to the pan and add the carrots. Bring stew to a boil, then reduce heat to low. Cover and simmer until the vegetables are tneder and the chicken is done, about 35 minutes. Serve the stew over rice or cous-cous. (Cous-cous is best!).
http://cwm.ragesofsanity.com/s/msroom/m-jamp.gif
[This message has been edited by LadyHawk108 (edited 03-12-2001).]
1 T. vegetable oil
6 whole chicken legs, about 3 lbs. separated into thighs and drumsticks
1 large onion, chopped
1 clove garlic, minced
1 T. ground coriander
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground tumeric
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
14 1/2 oz. can tomatoes
3/4 lb. carrots, cut diagonally into 1/4" pieces, about 2 cups
In a large frying pan, heat oil over medium-high heat. Add half the chicken pieces and brown well on both sides, about 10 minutes. Remove chicken and repeat iwth remaining pieces. Set aside. Pour off all but 2 T. of the fat from the pan. Add onion and garlic and cook 5 minutes, stirring frequently. Stir in coriander, cumin, 1 tsp of cinnamon, the giner, tumeric, salt and crushed rep pepper flakes. Add the tomatoes with their juice and 3/4 c. water. Break up tomatoes with a spoon and scrape up any brown bits from the bottom of the pan. Return the chicken pieces to the pan and add the carrots. Bring stew to a boil, then reduce heat to low. Cover and simmer until the vegetables are tneder and the chicken is done, about 35 minutes. Serve the stew over rice or cous-cous. (Cous-cous is best!).
http://cwm.ragesofsanity.com/s/msroom/m-jamp.gif
[This message has been edited by LadyHawk108 (edited 03-12-2001).]