1 large onion, sliced into thin rings
2 large clove garlic, minced
1 Tb. olive oil
3 lbs. chicken pieces, skinned
29 oz. can stewed tomatoes & juice
3 medium carrots, in 1" lengths
2 stalks celery, cut into 1" lenghts
1 large sweet potato, peeled & cut into 1" pieces
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/4 tsp. turmeric
Several dashes hot sauce
2 tsps. honey
1/4 c. raisins
19 oz. can garbanzo beans, drained
1/4 c. minced fresh cilantro
Saute onions & garlic in oil over medium heat for 3 minutes. Remove onion & garlic from the pan, leaving the oil behind. Brown the chicken pieces in the oil, adding a little more oil if necessary. Add salt & pepper. Return onion mixture to the pan, add tomatoes & liquid, carrots, celery, sweet potato, cinnamon, cumin, turmeric, hot sauce & honey. Stir the ingredients gently to combine, leaving chicken pieces at the bottom of the pan. Bring the stew to a boil, cover, reduce heat & simmer about 25 minutes. Add raisins & garbanzo beans
cover & simmer another 10-15 minutes. Cook couscous according to package directions. Serve the stew over the cooked couscous. Sprinkle with cilantro.
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