Moroccan Chicken Stew



3 tablespoons all-purpose flour

4 boneless, skinless chicken thighs

3 tablespoons olive oil

1 red onion, cut into quarter rounds

4 cloves garlic, minced

1-1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

2-1/2 teaspoons kosher salt, divided

2 green peppers, chopped in 1/2 inch chunks

1/4 cup apricot jam

1/3 cup dried apricots, diced

1/2 cup dried berry blend (or golden raisins)

28-1/2 ounce can tomato puree

15-1/2 ounce can garbanzo beans, drained and rinsed

slivered almonds

parsley, minced


  1. Place flour and chicken in ziplock bag and toss to coat.
  2. Heat olive oil and brown chicken for 8 minutes (5 minutes first side, 3 minutes second side). Transfer chicken to a plate.
  3. Cook onion in skillet for 5 minutes.
  4. Add cinnamon, ginger, cumin cayenne pepper and 2 teaspoons kosher salt to a dish and mix.
  5. Add garlic and seasonings to onion and cook 45 seconds.
  6. Stir in tomato puree, apricot jam, and 1/2 teaspoon kosher salt. Stir.
  7. Add chicken and juices that were collected on the plate back into the skillet. Cover and cook for 10 minutes.
  8. Stir in green peppers, berries, apricots and garbanzo beans. Cook for 15 minutes, until peppers are softened.
  9. Garnish with slivered almonds and parsley.


Until next time, Kris