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!