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Moroccan Chicken Stew

1 Tablespoon oil
4 skinless chicken breasts

1 medium onion chopped
6 cloves garlic
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon crushed red pepper
Two 14 1/2 ounce cans stewed tomatoes, undrained
1 1/2 pounds potatoes (about 4 medium) cut into 1-inch pieces
1 cup baby carrots
1 cup dried figs or 1/2 cup raisins
2 Tablespoons lemon juice

In a Dutch oven or large saucepan, heat oil over medium heat. Add chicken and brown on all sides, about 8 minutes. Remove chicken from pot and set aside. In same pot, cook and stir onion and garlic, 4 to 5 minutes or until onion is translucent. Stir in salt and spices. Cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs. Heat until tomatoes come to a boil, just. (Mixture will look dry at first. But additional liquid will form as stew cooks.) Return chicken to pot. Cover tightly. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice just before serving.

Makes 4 servings.