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Thread: Moroccan Chicken Stew
03-10-2011, 11:13 PM #1
Moroccan Chicken Stew
2 tablespoons olive oil
8 (4 ounce) skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 (10.75 ounce) can Campbell'sŪ Condensed Tomato Soup
1/3 cup golden raisins
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted
Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds....being a human...
03-10-2011, 11:34 PM #2
IT LOOKS MORE LIKE CHICKEN KOLAPURI - INDIAN DISH , one of my favourate has good flavours of authentic kholapuri spices and a really nice blend of all masala and cooked chicken , normally the dish is serverd with "chass" so as to maintain acidity level , because its indeed spicy but u will relish the flavours and perfectly cooked bone chicken ONCE U TASTE IT , its so tasty that u wud order it again and again untill u get bore of it , i still luv that with " pandhra rassa and tambda rassa " as its makes the dish overall more delicious !!! and a god main course server
Last edited by supersiddh; 03-10-2011 at 11:38 PM.!!! KILL BULLIES !!!