Moroccan Style Chicken Stew

Ingredients

• 2 lbs chicken, cubed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large onions, diced
• 3 cloves garlic, chopped
• 1 Tablespoon ginger
• 2 Tablespoons ground cumin
• 1/4 teaspoon crushed red pepper
• 1 cinnamon stick
• 1/4 teaspoon saffron threads (or ground turmeric)
• 1 pound tomatoes, diced
• 2 Tablespoons lemon juice
• 1 cup black olives, chopped
• 1 cup raisins
• 1/2 cup apricots, diced
• 3 cups chicken broth
• 2 teaspoons corn starch
• 1/2 cup flat leaf parsley, chopped

Directions

Heat oil in a large braising pan. Season the chicken with salt and pepper, and add to the oil. When browned on all sides, add the onions and sauté for 1 minute. Add the garlic, and sauté for 30 seconds. Add ginger, cumin, and cinnamon. Cook over medium heat, stirring occasionally, about 5 minutes.

Whisk the cornstarch into the chicken broth, then add to the pan along with the tomatoes, lemon juice, red pepper, and saffron. Bring to a boil and add the olives, apricots, and raisins. Reduce heat and simmer about 15 minutes, stirring occasionally. Garnish with parsley and serve over couscous.