As promised, Anna had delicious leftover stew waiting for me when I got home from work. She had already mixed the couscous with the stew so it isn't as visually appealing as it usually is but it's SOO GOOD! I also ate it with the last of my leftover beans and kale. The stew was so delicious I naturally had to have seconds.
So the following is Anna's recipe for Moroccan Chicken Thighs, it's one of those recipes that you really have to fool with and make your own. She doesn't use any measurements so everything is approximate and to taste. You could make this with chicken breasts but it would not be as good or as tender at all. Anna is pretty serious about chicken thighs.
-1 onion, thickly sliced
-1 pepper, orange or yellow preferred
- 2 cans of stewed tomatoes (10 or 12 oz.), one regular, one no salt added
-1 c. of chicken broth, or more as needed
-6 chicken thighless, skinless preferred, bone -in
-flour, to dust
-1 T + curry powder
- red pepper flakes, to taste
-slivered almonds, 1/2 c. or more
-golden raisins, 1/2 c or more
Remove the chicken skin. Heat about 2-3 T of oil in a large, deep saucepan or stock pot at medium high heat. Dredge chicken in flour seasoned with black pepper. Brown the chicken for one minute on each side. Add the onions. Heat the onions through for a minute or two. Add tomatoes, chicken stock, curry powder, and red pepper flakes. Reduce to medium or low heat and allow to cook for a half an hour until chicken is cooked through. Remove the chicken, cut it off the bone into strips. Add the chicken back with the raisins and slivered almonds. Cook for another five minutes. Serve over couscous or rice.
I know before I said that I would try to come up with a vegan version and so I did a little research and got inspired: this dish would totally rock with chickpeas!!! So vegans and omnis alike can enjoy!