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Moroccan chicken stew recipe

June 4th, 2014 at 10:26 pm

I will mention in advance that I am not one who measures stuff or uses recipes except very loosely, so all measurements are approximate.

1/2 lb uncooked chicken cut into chunks
1 can tomato sauce
1 cup canned diced tomatoes
1 zucchini, sliced
1 can garbanzo beans
1/4 cup dried onion
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp cumin
1 tsp cayenne pepper
1/2 cup uncooked couscous
4 T red wine (optional)

Slow cook all ingredients except for couscous until chicken is all the way cooked. Turn off heat, stir in couscous. It will be ready in 5-10 minutes depending on whether you use the small couscous or the large pearl type.

DD really enjoyed this stew. We also had blueberry pancakes and the rest of the strawberries, sliced with a little honey and balsamic vinegar, for breakfast. And some of the Ethiopian leftovers for lunch. I did not spend any money on food today, or anything else for that matter I guess.

Tomorrow I have to get something at the store so I can get cash back from a reloadable Visa card. When I have appointments for clinical trials they pretty much all pay this way. So I am planning to get a banana to go with my lunch for tomorrow, and deposit the money right after. I also have some cash tips I need to deposit.

I think tomorrow I'll make scrambled eggs with cheese and fruit smoothies for breakfast, and a tuna sandwich, plus the aforementioned banana, for lunch. For dinner there will be a choice of leftovers including the Moroccan chicken stew, the Ethiopian food, and we also have about one serving of spaghetti left.

3 Responses to “Moroccan chicken stew recipe”

  1. mamasita Says:

    Thanks for sharing the recipe, I saved it for a weekday meal!

  2. CB in the City Says:

    Sounds good! I have chicken in the freezer, so I'm going to buy the other ingredients and make it this weekend!

    That's the way I cook, too.

  3. hamchan Says:

    Darn it, I forgot I put dried onion in it too. It's been added to the recipe!

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