Page 114 - UMass2018_CookBook

Ingredients
Serves 6 to 8
1 tablespoon olive oil
1 tablespoon unsalted butter
3 to 4 pounds boneless skinless chicken thighs
1 large yellow onion, diced 3 large garlic cloves, chopped 1 1⁄2 teaspoons
ground ginger
1 1⁄2 teaspoons ground turmeric
3⁄4 to 1 teaspoon ground cinnamon
3⁄4 to 1 teaspoon ground coriander
3⁄4 to 1 teaspoon smoked paprika
3⁄4 teaspoon ground cumin 1⁄4 teaspoon cayenne pepper 1 quart chicken stock 1⁄2 (7-ounce) jar Manzanilla or
other green olives 3 large carrots, sliced
1⁄4 teaspoon ground black pepper
Juice of 1⁄2 lemon 3 sprigs fresh parsley 3 sprigs fresh cilantro
ingredients continue on next page...
Moroccan Chicken Stew
with Fruit
Gilmore Family, Hingham, MA
“We love stew, and this is the best thing to smell cooking on a cold winter day. Coming into the warm house and sitting down to this after cross-country skiing or playing in the snow is so comforting.” — Sandy Gilmore
Preparation
1. Preheat oven to 325°F.
2. Melt the olive oil and butter in a Dutch oven over medium-high heat. Add the chicken and brown on both sides. Transfer the chicken to a plate.
3. Lower the heat to medium, add the onion and cook until tender. Add the garlic and spices and cook, stirring constantly, until fragrant, about
1 minute.
4. Return the chicken to the pot and add just enough stock to cover the chicken halfway.
5. Stir in the olives, carrots, pepper and lemon juice. Tuck the parsley and cilantro sprigs into the sides of the pot. Cover and bake 1 hour.
104 | TASTE OF HOME