Moroccan Chicken Stew with Couscous

Name: Moroccan Chicken Stew with Couscous
Yield: serves 8 to 10
Ingredients: 2 large red onions; 2 green peppers; 4 cloves garlic; 2 tablespoons olive oil; 2 teaspoons curry powder; 1/2 teaspoon cinnamon; 2 teaspoons salt; 1 teaspoon pepper; 2 teaspoons dried chicken bouillon; 2 cups water; 4 (14-ounce) cans diced tomatoes; 2 pounds boneless, skinless chicken breasts; 1 (5-ounce) can black olives; 1 cup raisins; 2 tablespoons lemon juice; 1/4 cup chopped parsley; 4 cups couscous

December 9, 2011

Jill and I fell in love with Moroccan food while we were studying in France and had to include a dish with those amazing flavors. The cinnamon, curry, and raisins that are commonly found in Moroccan cooking combine to give this stew an unexpected depth. When all the flavors are cooked together and served over the couscous it’s sure to be a crowd-pleaser.

Recipe notes

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