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Middle Eastern

Moroccan Chicken Stew with Apricots
Ingredients
4 cups reduced-sodium chicken broth, divided
1 sweet potato
1/2 cup diced red onion
1 1/2 cups whole wheat couscous
1/2 cup orange juice
2 Tbsp. all-purpose flour
1 (14 oz.) can no-salt-added diced tomatoes, with juice
1 Tbsp. tomato paste
1 (15 oz.) can chickpeas, rinsed and drained
2 Tbsp. honey
1 1/2 tsp. ground cinnamon
1 1/4 tsp. curry powder
1/2 tsp. freshly ground black pepper
1/4 tsp. sal
1 Tbsp. cider vinegar
1 cup dried apricots
2 cups chopped skinned rotisserie chicken meat
2 tsp. grated orange zest
1/2 cup sliced almonds
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Moroccan Chicken Stew with Apricots

Moroccan Chicken Stew with Apricots

Moroccan Chicken Stew with Apricots
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:35 minutes
directions
1. Bring 2 1/2 cups of the broth to a boil over high heat in a large pot. While broth heats, peel sweet potato and cut into 1/3-inch dice. Add to broth along with onions and cook, uncovered, until sweet potato is just barely tender, about 6 to 8 minutes.
2. While sweet potato cooks, in a medium saucepan, bring remaining 1 1/2 cups of the broth to a boil over high heat. Remove from heat, stir in couscous, and cover. Set aside.
3. Add orange juice, flour, tomatoes, tomato paste, chickpeas, honey, cinnamon, curry powder, pepper, salt, and vinegar to the sweet potatoes. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook another 10 minutes. Stir occasionally, making sure the ingredients don't stick to the bottom.
4. Cut apricots in half. Add to the pot along with chicken. Cook until heated through, about 5 minutes. Add orange zest.
5. To serve, fluff reserved couscous with a fork and divide among 6 shallow bowls. Top with stew and garnish with almonds.
Source: Hannaford fresh Magazine, March - April 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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