With the cooler weather and a nasty virus-turned-pneumonia for the past few weeks, I’ve been eating quite a bit of soup There’s nothing like a warm, hearty soup or stew to bring your spirits back up. So for this week’s Fave Recipe Friday, I’m sharing my friend Missy’s Moroccan-Style Chicken Stew recipe. 

I was first introduced to this dish last winter when we had a horrible snowstorm here in Seattle. A couple girlfriends and I had planned to meet at Missy’s for a little dinner and vino, and while everyone else canceled due to horrible road conditions, I decided to take the risk. But as I pulled out of my garage, I quickly realized my uphill driveway was completely iced over and I wasn’t able to get out. So I ran upstairs like a total maniac, grabbed some kitty litter and dusted the hell out of the driveway in complete desperation. Less than 5 minutes later, I was out of the garage and slowly trucking the few miles to Missy’s place. Of course what would normally be a <10 min drive turned into an eternity, but the delicious spread awaiting me made up for it all. So there you have it, the stew that I risked my life for…and I have no regrets Hope you all enjoy it as much as I do!

Moroccan-style Chicken Stew

Serves 6-8

Ingredients

• 1/4  cup  canola oil
• 1 Tbsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp ground allspice, cinnamon, OR cloves, OR a mixture
• 2 lbs boneless chicken cut into 1-inch cubes
• 1 medium onion (preferably a sweet onion like Vidalia), chopped
• 4 carrots, peeled and sliced, or 1-1/2 cups sliced baby carrots
• 14.5 oz can diced tomatoes, drained
• 1/2 cup stock or water
• 1 Tbsp tomato paste
• 1 Tbsp sugar
• ~1 c chickpeas (optional)
• 1 medium zucchini, washed and diced (optional)
• 8.5 oz  can artichoke hearts, drained and quartered (optional)
• 1 c light or dark raisins (optional)
• 1-2 tsp quick-dissolving flour (such as Wondra) to desired consistency
• 1 tsp salt
• Freshly ground pepper, to taste
• 3 Tbsp chopped fresh parsley or cilantro, for garnish

Directions:

1. Combine canola oil, cumin, ginger, and allspice, in a 6-quart heavy-based non-reactive saucepan or Dutch oven and heat over medium-high for 30 seconds, or just until the spices give off their aroma.
2. Add the chicken and saute for 3 minutes.
3. Add the carrots, onions, diced tomatoes, stock, tomato paste, and sugar, and bring to a boil.
4. Reduce heat and simmer gently, covered, for 20 minutes.
5. Add chickpeas, zucchini, artichoke hearts and raisins, if using, and continue to simmer for 15 minutes, or until zucchini is just tender.  During the last 5 minutes of simmering, add the flour (adjust the amount to desired consistency) and stir gently.
6. Add salt and pepper, garnish with parsley, and serve immediately.

The soup goes great over some couscous with a drizzle of EVOO on top ~ Mmm Mmmm.