Thursday, April 21, 2011

Moroccan Chicken Stew

I made this for dinner tonight. It's my first meal from the new monthly meal plan. Speaking of that, here are before and after pics of that process. I added ingredient lists to help me shop with less hassle, too.


The recipe is from an in-flight magazine, but it can be found here, too. I modified the original based on my larger meal plan and our tastes. Here's how I made it.

Moroccan Chicken Stew
2 tablespoons olive oil
1 lb boneless, skinless, chicken breasts
2 medium onions, sliced
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 (10.75 ounce) can condensed Tomato Soup
1/3 cup raisins
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted

1. Heat the oil in a 5-quart pot over medium high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the pot.
2. Reduce the heat to medium. Add the onions 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 half can of water and heat to a boil. Return the chicken to the pot. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the raisins and chickpeas in the pot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
4. Serve over rice or couscous.

The verdict? Yummy!

Happy Tastings!

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