So here's the start of my new year: Moroccan Chicken Stew from the Cook's Illustrated cookbook, "Cover & Bake", a book of one dish recipes.
4.5 lbs bone in skin on chicken thighs
salt and pepper (to taste)
2 tsp vegetable oil (or olive oil)
2 medium onions, finely chopped
6 medium cloves of garlic, minced or pressed
1 cinnamon stick
1/2 tsp ground cardamom
1 1/2 tsp hot paprika
8 oz dried apricots, cut in halves or quarters
3 cups chicken broth
1 can chickpeas, drained and rinsed
3 Tbsp all purpose flour
1/4 cup minced fresh cilantro leaves
2 Tbsp lemon juice
1 lemon, cut in wedges
chop up the onions and put them in a larger bowl with 1/4 tsp salt.
Cut up the apricots.
|Cooking in hot fat!|
|Look at that Golden Skin!|
|Peeling back the skin|
|All in the pot!|
Remove the chicken from the pot, place it on a plate, and tent some foil over it.
Add the flour to the other half cup of chicken broth and stir it up until it is dissolved.
|Whenever you're thickening a soup with flour or cornstarch, dissolve the thickener in a little bit of liquid before adding it to the pot.|
|Moroccan Chicken Stew served over mashed potatoes with sweet and sour green beans and garlic toast|
I served the leftovers with spaetzle, but it wasn't as good as the mashed potatoes.
What's cooking in your kitchen?