Recipes

North African Stew

  • Servings: 10
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 6 skinless chicken thighs cut into 2 inch cubes
  • 3 cloves garlic, peeled and lightly crushed
  • 2 cups carrot, peeled and cut into large dice
  • 1 large eggplant (about 5 1/2 cups), peeled and cut into large dice
  • 2 zucchini (about 3 1/2 cups), halved vertically and cut into 1/2 inch slices
  • 1 head cauliflower florets (about 5 cups)
  • 1 cup diced onion
  • 1 14.5 oz can stewed tomatoes
  • 1 14.5 oz can tomato sauce
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 cup dried currants
  • 1 cup sliced almonds
  • 2 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne
  • 1 teaspoon ground cinnamon
  • 1 32 oz can chicken or vegetable broth

Directions

1. Place all the ingredients in a 6 quart slow cooker and stir to mix well.

2. Cover and cook on high heat for 8 1/2 hours.

3. Verify seasoning and serve over couscous.

Note: If a thicker stew is desired, place 5 cups of the stew into a blender and puree until smooth. Then, stir puree mixture into the stew.

Couscous
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

2 Tablespoons butter
3 Tablespoons minced onion
1 clove garlic
1 1/2 cups chicken broth
1 cup couscous
3 Tablespoons minced green onion

1. In a medium sauce pot, sauté onion in butter until the onion is softened. Add garlic and cook for 1 more minute.

2. Add broth and couscous. Bring to a boil, stir, cover, and remove from heat. Let steep for 5 minutes or until the couscous is softened.

3. Stir in green onions and serve.

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