Saturday, November 30, 2002

moroccan chicken stew

flour and brown chicken thighs in a pan. add chopped onion and garlic. add eventually also sliced carrots, diced potatoes, about 2 cups of water, a small can of tomato paste, 2 handfuls of raisins, a good squeeze of honey, and spices including salt, pepper, cumin, coriander, saffron, cayenne, and cinnamon. simmer till everything is cooked and the meat is falling off the bone. eat over couscous.

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