Moroccan Chicken Stew

Ingredients

• 1  pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1  tablespoon all-purpose flour
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon ground paprika
• 1/2  teaspoon salt
• 1/2  teaspoon ground cinnamon
• 2  medium onions, cut into wedges
• 3  cloves garlic, minced
• 1  tablespoon olive oil
• 1  28-ounce can crushed tomatoes
• 1  15-ounce can garbanzo beans, rinsed and drained
• 1-1/2  cups water
• 1/2  cup raisins
• 1/3  cup small pitted ripe olives
• 3  cups hot cooked couscous
• 1/4  cup snipped fresh cilantro

Directions

1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.

2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings.