Recipe - Moroccan Chicken Stew

8 Thighs, chicken, skinned,
broiler/fryer type
1 tablespoon Oil, vegetable
1 lg Onion, chopped
2 lg Garlic, cloves, minced
One half teaspoon Turmeric
One fourth teaspoon Cinnamon
1/8 teaspoon Pepper, red
4 Cloves, whole
2 Bay leaves
4 cup Stock, chicken
16 ounce Tomatoes, whole, canned
quartered with juice
1 md Pepper, green, cut or sliced up in
1inch pieces
2 Carrots, cut or sliced up
One half teaspoon Salt
19 ounce Chick peas, drained
4 cup Couscous, hot, steamed
One fourth cup Raisins, seedless
One fourth cup Almonds, cut or sliced up

Pour the oil into a Dutch oven over mediumhigh heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.

Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over mediumhigh heat until
liquid boils.

Reduce heat to low, cover and cook for 25 minutes.

Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.

In each of eight soup plates, place oneeighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.
Serve.

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip