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Casablanca Chicken Stew


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Casablanca Chicken Stew


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Casablanca Chicken Stew


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min


6 s


  • 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 1/2 TBLS olive oil
  • 1 onion, chopped
  • 1 red bell pepper, sliced thin
  • 2 Cloves garlic, minced
  • 1/2 tsp Black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1 tsp ground ginger
  • 1 can (15 ounces) garbanzo beans, drained
  • 3/4 cup Golden raisins
  • 1 can (14 ounces) chicken broth
  • 1 TBLS flour, mixed with 2 TBLS water
  • 1/4 cup fresh parsley, chopped
  • 1/2 Cup fresh cilantro, chopped
  • 1 TBLS lemon juice



1  In large saute pan over medium high heat, warm olive oil. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes.
2 Remove chicken from pan and set aside.
3 To same saute pan, add onions and red bell pepper; cook until almost tender, about 6 minutes.
4 Add garlic, black pepper, cinnamon, cumin and ginger.
5 Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken.
6  Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
7 Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened.
8  Remove from heat; stir in parsley, cilantro and lemon juice.

Source: National Chicken Counci

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