North African Chicken Stew

This is something I created. I tried to emulate the flavors of North Africa without having to go to an exotic grocery store. I used the thighs, drumsticks and wings I processed in my 2 chickens, 3 meals, 5 mouths to feed post. I browned the chicken in olive in oil, deglazed the pan with some chicken stock, removed it to a baking dish and added green olives, raisins, onions, tomatoes, pine nuts and seasoned it with oregano, cuman, ginger, coriander, cinnamon, cloves, cayenne, allspice, salt and pepper. I baked it until the chicken was falling off the bone and served it over cous cous. It came out great. Christine says its a keeper.

North African Chicken Stew

2 T. olive oil
one large onion coarsely chopped
1 t. ground cumin
1 t. ground ginger
1 t. salt
3/4 t. black pepper
1/2 t. ground cinnamon
1/2 t. ground coriander
1/2 t. cayenne
1/2 t. ground allspice
1/4 t. ground cloves
4 each, skinless chicken thighs, drumstick and wings
1/2 c. chicken stock
3/4 c. pitted green olives
1/3 c. raisins
1/4 c. pine nuts
1/2 t. oregano

Sweat chopped onions in 1 T olive oil. Mix together the cumin, ginger, 1 t. salt, 3/4 t. black pepper, cinnamon, coriander, cayenne, allspice, and gloves. Sprinkle this mixture liberally on the chicken parts. Brown the chicken parts in the rest of the olive oil, being sure to get a good carmelization. Deglaze the pan w/ the chicken stock. Put the onions in a backing dish and the chicken on the top of the onions. Add the tomatoes, the pan juices, the olives, raisins, pine nuts and oregano to the dish, cover w/ tin foil, and bake at 350 degrees for 45 minutes. Remove tin foil and bake for another 15 minutes or so to allow sauce to reduce and thicken up a bit. Taste sauce and correct seasoning. Remove for oven, allow to sit for about 15 minutes. Serve over cous cous.

Enjoy!

Great Deals under $50 at Cooking.com!