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Categories:
flour salt chicken olive oil red onions garlic cinnamon ginger cumin cayenne pepper tomatoes honey green bell peppers golden raisin chickpeas mushrooms salt slivered almonds fresh parsley rice
Viewed: 45 - Published at: 7 years agoIngredients
- 14 cup flour
- salt and pepper
- 2 lbs chicken thighs (skin on or off)
- 14 cup olive oil
- 2 large red onions, sliced
- 1 -2 tablespoon chopped fresh garlic (or to taste)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cumin
- cayenne pepper
- 1 (16 ounce) can crushed tomatoes
- 14 cup honey
- 2 medium green bell peppers, chopped
- 12-34 cup golden raisin
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 cups canned mushrooms, whole and drained (can use fresh but cook first before adding to the stew, the canned is easier!)
- salt and pepper
- 12-34 cup slivered almonds, toasted
- chopped fresh parsley
- cooked rice or orzo pasta
Method
- Toss the chicken in a bag with the flour, salt and pepper to coat.
- Brown the chicken in hot oil in a skillet for about 5-7 minutes until browned, turning once, and transfer to a plate.
- Cook the onion in the same skillet for about 5-7 minutes.
- Add in garlic, cinnamon, ginger, cumin, cayenne; cook for 1 minute.
- Stir in tomatoes and honey.
- Add in the browned chicken and simmer covered for about 10-15 minutes.
- Stir in green peppers, raisins, mushrooms and chickpeas; simmer, stirring for about 15-20 minutes until the peppers are tender and the chicken is cooked.
- Serve over orzo pasta or rice.
- Sprinkle with toasted almonds and parsley.
