----------------- Meal-Master ------------------
      Title: Moroccan Chicken Stew
 Categories: Poultry, Soups, DPIinc
   Servings: 8
       8 ea Thighs, chicken, skinned,
            -- broiler/fryer type
       1 tb Oil, vegetable
       1 lg Onion, chopped
       2 lg Garlic, cloves, minced
     1/2 ts Turmeric
     1/4 ts Cinnamon
     1/8 ts Pepper, red
       4 ea Cloves, whole
       2 ea Bay leaves
       4 c  Stock, chicken
      16 oz Tomatoes, whole, canned
            -- quartered with juice
       1 md Pepper, green, sliced in 
            -- 1-inch pieces
       2 ea Carrots, sliced
     1/2 ts Salt
      19 oz Chick peas, drained
       4 c  Couscous, hot, steamed
     1/4 c  Raisins, seedless
     1/4 c  Almonds, sliced
        Pour the oil into a Dutch oven over medium-high heat.  Add the
   onion, garlic, and cook, stirring, about 2 minutes or until the onion
   is soft but not brown.
        Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
   Add chicken and chicken stock and cook over medium-high heat until
   liquid boils.
        Reduce heat to low, cover and cook for 25 minutes.
        Add tomatoes, green pepper, carrots, and salt, and cook for
   another 10 minutes or until the chicken and the vegetables are tender.
        In each of eight soup plates, place one-eighth of the couscous.
   With a slotted spoon, arrange the chicken and vegetables around the
   couscous.  Ladle broth over all, sprinkle with raisins and almonds.
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622