Casablanca Chicken Stew

National Chicken Council
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 30 mins


1 1/2pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
1 1/2tablespoons olive oil
1-- onion, chopped
1-- red bell pepper, sliced thin
2cloves garlic, minced
1/2teaspoon black pepper
1/2teaspoon ground cinnamon
1/4teaspoon ground cumin
1teaspoon ground ginger
1-- (15-ounce) can garbanzo beans, drained
3/4cup golden raisins
1-- (14-ounce) can chicken broth
1tablespoon flour, mixed with 2 tablespoons water
1/4cup chopped fresh parsley
1/2cup chopped fresh cilantro
1tablespoon lemon juice


  1. In large sauté pan over medium high heat, warm olive oil.
  2. Add chicken pieces and cook, stirring often, until chicken pieces are browned, about 10 minutes. Remove chicken from pan and set aside. To same sauté pan, add onions and red bell pepper; cook until almost tender, about 6 minutes. Add garlic, black pepper, cinnamon, cumin and ginger. Stir and cook until spices are fragrant, about 45 seconds. Add garbanzo beans, raisins, chicken broth and cooked chicken. Bring mixture to a simmer; reduce heat to low, cover and cook 15 minutes.
  3. Bring sauce in pan to a simmer, pour in flour/ water mixture and stir well. Simmer 5 minutes until sauce is slightly thickened. Remove from heat; stir in parsley, cilantro and lemon juice.
  4. Serve over rice or couscous. 

From the Florida Culinary Institute, West Palm Beach, Fla.


Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 4g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 7g
  • Cholesterol 105mg
  • Sodium 710mg
  • Potassium 680mg
  • Carbohydrate 36g
  • Fiber 5g
  • Sugars 13g
  • Protein 36g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 20%