Ingredients
- 1/4 cup olive oil
- 1/3 cup blanched whole almonds
- 1 medium red onion, halved and thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 1/4 to 1/2 teaspoon hot red-pepper flakes
- 2 cups chicken stock or reduced-sodium broth
- 1/2 lb skinless boneless chicken thighs, cut into 1-inch chunks
- 2 medium carrots, sliced diagonally 1/4-inch thick
- 1 medium white turnip, peeled and cut into 8 wedges
- 1 (15- to 19-oz) can chickpeas, rinsed and drained
- 2/3 cup pitted prunes, halved
Description
Students Of Moroccan Cuisine Will Tell You That Olives Don’t Belong In A Chicken Stew With Prunes, But If You Love That Sweet-briny Balancing Act, Feel Free To Add Them.
Gourmet Magazine
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