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Moroccan Chicken Stew
6
2 hours 15 min
Ingredients
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1 tablespoon STAR Extra Virgin Olive Oil
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½ medium yellow onion, diced
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1 pound boneless chicken breast, trimmed and diced into 1-inch pieces
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salt and pepper to taste
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2 tablespoons flour
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon ground cinnamon
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4 cups low sodium chicken broth
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1 (15-ounce) can chickpeas, drained and rinsed
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1 (14.5-ounce) can diced tomatoes (plus liquid)
Instructions
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1.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for about 3 minutes. Add the chicken breast and season with salt and pepper. Cook the chicken until browned, about 4-5 minutes. Then sprinkle in the flour, cumin, paprika, and the cinnamon. Stir to coat the chicken with the flour mixture.
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2.
Pour in the chicken broth, chickpeas, diced tomatoes, and the green olives. Lower the heat to low, stir, and cover. Let the stew simmer for about 1½-2 hours for best flavor.
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3.
Feel free to adjust the seasonings to reach desired taste as the stew cooks.
