Moroccan Chicken Stew

This is the other dish from Saveur magazine in my journey around the world. This is a Moroccan chicken dish with whole almonds and garbanzo beans. I made it last night up to adding the garbanzo beans. Tonight I re-heated it with more chicken stock and added the garbanzo beans. I cooked some frozen dinner rolls to sop up the sauce-delish. By the way the theme of this issue was butter but this dish only had 2 tablespoons of butter in it so not bad.

Moroccan Chicken Stew my way

2 whole chicken legs, cut into pieces, skin removed
1/2 cup blanched whole almonds
1⁄4 tsp. turmeric or saffron
1 teaspoon ground dried ginger
1 small cinnamon stick
2 tablespoon butter
1 red onion, thinly sliced
~3 cups chicken broth
1⁄4 cup chopped parsley
Kosher salt and freshly ground pepper, to taste
1 can chickpeas, rinsed and drained

Combine chicken, almonds, turmeric, pepper, ginger, cinnamon, and butter in a medium pot over medium heat; cook, turning, 3–4 minutes. Add the onions and 2 cups broth; boil. Reduce to medium-low; cook, covered, for 30 minutes.

Add the parsley to chicken; cover and cook until chicken is very tender, 25–30 minutes. The sauce should be thickened. If you are not going to serve this the evening you make it remove the cinnamon stick before refrigerating. Add the salt and chickpeas; heat through.

Mike and I really enjoyed this. I hope to try some more recipes from around the world. Enjoy!