Moroccan Chicken Stew

From My Carolina Kitchen

1 ½ teaspoons olive oil

1 pound skinless, boneless chicken thighs, coarsely chopped

Kosher salt

Freshly ground black pepper

1 cup chopped onion

½ cup chopped red bell pepper

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon saffron threads, crushed

2 garlic cloves, minced

½ cup fat-free, low sodium chicken broth (or homemade)

½ cup orange juice

¾ cup chopped orange sections (about 1 orange)

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons chopped fresh cilantro

2 tablespoons sliced pitted kalamata olives

1 tablespoon chopped lemon sections (about ½ of a lemon)

2 ½ cups hot cooked couscous

Flat-leaf parsley springs for garnish

Heat oil in a Dutch oven over medium heat. Season chicken with salt and freshly ground black pepper and add the chicken, bell pepper, spices and garlic and cook, stirring frequently, for 12 minutes. Stir in broth and orange juice. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove the chicken from the heat. The stew can be made ahead at this point. Stir in orange, parsley, cilantro, olives and lemon sections. Serve over couscous and garnish with parsley if desired.

Adapted from Wine, Food & Friends by Karen MacNeil – serves 3 to 4