Moroccan Stew with Chicken

I first had this dish at my sisters and immediately made a copy of her hand written recipe.

When I went home I thought the title sounded familiar and sure enough, I found the source.

I'd not been attracted to the recipe earlier as the spices seemed a bit too exotic for our taste.

But having tasted it, I was proven wrong. It is delicious.

I don't usually post other people's recipes but this was such a good one I wanted to share it.

I did make it my own by increasing the spices and adding chicken to make it "non-vegetarian" for my meat loving husband.

Credit for this recipe goes to Janet and Greta Podleski from their "Looneyspoons Collections".

serves 6

•  2 tablespoons olive or grapeseed oil
• 1-3 garlic cloves, minced
• 1 medium onion, chopped
• 1/2 a green pepper, seeded and chopped
• 1/2 a yellow pepper, seeded and chopped
• 1/2 cup chopped celery

In a large saute pan or fry pan, heat oil and add remaining ingredients. Cook for 5 minutes or until vegetables soften.  Add the following ingredients:

• 1 large sweet potato, peeled and cubed to equal about 3 cups
• 1 14ounces can diced tomatoes
• 3 cups chicken broth or vegetable broth*
• 1 14 ounce can garbanzo beans (chick peas)
• 2 teaspoons grated fresh or frozen ginger (see this ginger tip) Do not use powdered ginger
• 1 tablespoon lemon juice
• 1 1/4 teaspoon each, curry powder, coriander, chili powder and cumin
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon black pepper ( I like to use the seasoned pepper such as Montreal steak spice)

Bring to a boil and then cover it, simmering the stew over low heat for about 20 minutes or until yams are soft but not mushy. Then add:

• 2 cups cubed cooked chicken *
• 1/2 cup Thompson raisins (the black ones)
• 2-4 tablespoons Peanut Butter
• 2 tablespoons chopped Parsley or Cilantro

Stir together and simmer for another 5 -7 minutes.  Top with additional chopped Parsley or Cilantro and serve in pasta bowls.

* To make this vegetarian, use vegetable broth and omit the chicken.

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