I adapted this recipe from one that I found in Parents Magazine last winter. I loved the simplicity of the cumin, cinnamon and red wine vinegar…yet the depth of flavor the dish has when they are combined.
I have tried this dish in both the crock pot and in the oven (cooked in my Le Creuset Dutch Oven) and the oven version is far superior. The meat browns and the sauce thickens slightly, adding to the dish greatly. I also cook it at a low temperature so the chicken is so tender that it falls apart.
This dish is good year-round but best when tomatoes are in peak season.
Moroccan Chicken Stew
by Debbie Steinbock
2 ½ lbs. boneless, skinless chicken thighs
1 tsp. salt
2 Tbsp. olive oil
1 pint grape tomatoes, quartered
1 (15 oz) can of chickpeas, drained and rinsed
1/3 cup golden raisins
6-8 oz. of chicken broth
1 Tbsp. red wine vinegar
1 ½ tsp. ground cumin
½ tsp. ground cinnamon
2 Tbsp. chopped parsley
- Preheat the oven to 325 degrees. Season the chicken with salt and in an oven proof skillet (or dutch oven) cook the chicken on the stove top on both sides, until browned on the outside.
- Add the rest of the ingredients to the pot (except parsley), mix everything together, and transfer the pot into the oven. Bake for 1.5-2 hours until the chicken is soft and breaks apart, and all the flavors are well mingled. Uncover for the last 20-30 minutes of baking.
- Mix in parsley before serving. Serve over rice or crispy polenta.