This is a new favorite recipe. My husband totally loves it, and I do too. It's a bit too spicy for the kids though, so I have to tone it down by either removing some for them before adding all the curry powder, or reducing the curry powder. So good, though!
Moroccan Stew
2 T. olive oil
4 chicken breasts, cubed
1 large green bell pepper
4 garlic cloves, finely chopped
2 medium red onions
1 t. ground cinnamon
1 T. curry powder
10 ounces of tomato soup
1/2 c. golden raisins
1 c. cooked chick peas (optional)
1/3 c. toasted slivered almonds (optional)
Heat oil in a large wok or saute pan over medium high heat. Add chicken and cook until well browned on both sides.
Reduce the heat to medium. Add onions, pepper, and garlic, and cook five minutes or until tender crisp. Add cinnamon and curry and cook and stir one minute. Stir in soup and heat to a boil. Reduce heat to low. Cover and cook 15 minutes.
Add raisins and chickpeas to saucepan. Cook ten minutes or until chicken is cooked through. Stir in almonds.
For couscous: boil 1 1/2 c. water with 1 T. butter and 1 block of chicken bullion. When water is boiling and everything is melted, add 11/2 c. couscous. Shut off the heat and cover the pot and let it sit 5 minutes. Fluff with a fork and serve. If you don't have couscous, serving with rice would be good.
Notes: I usually omit the chickpeas because I don't plan enough ahead. But you could easily make this an all veg. meal by omitting the chicken and doubling the chickpeas. If I have slivered almonds, I use them. If not, obviously, I leave them out. : )
Also, for the tomato soup, you can use either leftover tomato soup, or just two boxes of tomato puree and season it a bit with salt and pepper and maybe some basil and cumin. If it's too thick, thin it down with some water. I've done both, and both come out great.
Moroccan Stew
2 T. olive oil
4 chicken breasts, cubed
1 large green bell pepper
4 garlic cloves, finely chopped
2 medium red onions
1 t. ground cinnamon
1 T. curry powder
10 ounces of tomato soup
1/2 c. golden raisins
1 c. cooked chick peas (optional)
1/3 c. toasted slivered almonds (optional)
Heat oil in a large wok or saute pan over medium high heat. Add chicken and cook until well browned on both sides.
Reduce the heat to medium. Add onions, pepper, and garlic, and cook five minutes or until tender crisp. Add cinnamon and curry and cook and stir one minute. Stir in soup and heat to a boil. Reduce heat to low. Cover and cook 15 minutes.
Add raisins and chickpeas to saucepan. Cook ten minutes or until chicken is cooked through. Stir in almonds.
For couscous: boil 1 1/2 c. water with 1 T. butter and 1 block of chicken bullion. When water is boiling and everything is melted, add 11/2 c. couscous. Shut off the heat and cover the pot and let it sit 5 minutes. Fluff with a fork and serve. If you don't have couscous, serving with rice would be good.
Notes: I usually omit the chickpeas because I don't plan enough ahead. But you could easily make this an all veg. meal by omitting the chicken and doubling the chickpeas. If I have slivered almonds, I use them. If not, obviously, I leave them out. : )
Also, for the tomato soup, you can use either leftover tomato soup, or just two boxes of tomato puree and season it a bit with salt and pepper and maybe some basil and cumin. If it's too thick, thin it down with some water. I've done both, and both come out great.
No comments:
Post a Comment