Moroccan-Style Chicken Stew

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            FOOD FUNNY
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Here's a head scratcher for Anna Welander of Uppsala, Sweden:

When cows laugh really hard, does milk come out their noses?

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            TODAY'S RECIPE
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This dish, although not entirely authentic, has all the flavors of
a Moroccan tagine. Serve it with couscous or brown rice for more
North African flavors.

Moroccan-Style Chicken Stew

2 15-oz (425 g) cans chickpeas, rinsed and drained
1 15-oz (425 g) can chopped tomatoes, drained
1 onion, chopped
1 red or green bell pepper, cored, seeded, and chopped
1/4 cup (60 ml) golden raisins (sultanas)
1/4 cup (60 ml) chopped dried apricots
2 Tbs (30 ml) tomato paste mixed with
2 Tbs (30 ml) water
2 tsp (10 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
1-2 lbs (450-900 g) skinless chicken thighs
Chopped cilantro (coriander leaves) for garnish

Combine all the ingredients except the chicken thighs and
cilantro in a heavy pot or slow cooker, stirring to combine. Place
the chicken thighs on top. Cover tightly and bake in a preheated
300F (150C) oven, or simmer over a very low flame on the stove
top, or cook in the slow cooker set on high, for 2 to 3 hours.
Garnish with chopped cilantro. Serves 4 to 6.
Received on Thu Mar 9 10:00:23 2006