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Home » Recipes » Moroccan Chicken Stew
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Moroccan Chicken Stew

  • 1/2 cup Sliced Almonds
  • 4 Chicken Breasts
  • 1 Small Onion, diced
  • 3 Cloves Garlic, minced or pressed
  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 3 cups Chicken Stock (unsalted)
  • 1 cup cooked Garbanzo Beans
  • 1 cup Tomatoes peeled and diced
  • 1/2 cup Red Wine
  • 6 to 8 Mushrooms, quartered
  • 1/ tsp 2 Salt
  • 3/4 cup Whole Grain Teff
  • 1 cup Green Peas
  • 1 Tbsp Extra Virgin Olive Oil

Directions

1. Heat large dutch oven, add oil, and brown chicken breasts on both sides. Remove chicken, and saute onion over medium heat until translucent. Add garlic, cumin and coriander. Stir for 1 minute, add chicken stock, garbanzos, tomatoes, red wine, mushrooms, and salt. Bring to boil and, using wire whisk, stir in teff. Reduce heat to low, add chicken, cover and simmer for 30 minutes.

2. Add green peas and continue cooking until tender (about 3 minutes). Divide into individual serving dishes and garnish each with almonds.

Makes 8 Servings.


Moroccan Chicken Stew

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Products Used in this Recipe

Baking Aids
Sliced Almonds

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Grains Beans Seeds
Garbanzo Beans

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Gluten Free
Whole Grain Teff

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