Beach Watchers Cookbook

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Moroccan Chicken

Serves 4-6

chicken thighs Cut 1 pound skinless, boneless chicken thighs into 1 inch pieces.

1 Tbsp all-purpose flour
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground cinnamon
freshly ground black pepper
In bowl, coat chicken pieces with flour/spice mixture.

2 medium onions
3 cloves garlic
1 Tbsp olive oil
Cut onions into wedges, and cook with minced garlic in large saute-pan (or in dutch oven) ~5 minutes or until tender; remove to side dish.

Add chicken pieces to pan (do in two batches) Cook quickly until lightly browned, stirring frequently.

Return all chicken and onions to pan.

2 14-oz cans diced tomatoes
1 15-oz can chick peas
1/3 cup black olives
1.5 c water
1/2 c currants
Add tomatoes (and their liquid) to pan.
Drain chick peas, rinse, and add to pan.
Cut pitted black olives into pieces and add to pan.
Add water, and currants.

Bring to boiling, reduce heat.
Simmer, covered ~10 minutes, stirring occasionally.

(cilantro)Serve in soup bowls, with couscous or kashi or rice.

Top w/ snipped fresh cilantro as desired.

I cut this out from a reader's recipe many years ago in BH&G, and it has been a family staple since. It is excellent as leftovers, and can be frozen. You can now find an online copy of the recipe.

Connie Clark


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County