Moroccan Chicken Stew

This is one of my favorite stockpot meals, and it works great for dinner parties. Preparation is simple and the smells that take over your kitchen while this is simmering on the stove are absolutely amazing. Best Pinterest find ever.

Moroccan Chicken Stew 

Ingredients:

-olive oil
-1 big yellow onion, diced
-1 yellow bell pepper, diced
-1 red bell pepper, diced
-2-4 cloves garlic, minced
-1 tsp ground ginger
-2 tsp cumin
-1 tsp coriander
-1 tsp cinnamon
-1/2 tsp turmeric
-1/2 tsp cayenne pepper
-1 Tbsp smoked paprika
-28 oz can of crushed tomatoes
-2 lbs boneless, skinless chicken thighs
-1 lemon, zested (add lemon juice to taste)
-cilantro, chopped
-2 boxes plain couscous

Directions:

1. Cook chicken thighs in a pan with olive oil. These will be added in with the rest of your ingredients and can finish cooking while the meal is simmering, but try to get most of the cooking done ahead of time.
2. In a large stockpot, saute diced onion and bell peppers in olive oil. While this is happening, measure out spices and stir together in a small container so they are ready to add to the vegetables.
3. When onions are translucent, add in minced garlic.
4. After a minute or two, dump in your mixture of spices and stir, stir, stir. Your kitchen will smell awesome.
5. Open the can of tomatoes and add them to your stockpot. Stir. I sometimes add a little bit of water (1/2 cup).
6. Cut chicken into small pieces and add to the stockpot.
7. Bring to a boil and then turn heat to low and place the lid on while dinner simmers.
8. About 10-20 minutes before serving, zest in one lemon and add some chopped cilantro. Taste to see if you would like to add lemon juice as well. I have eaten this meal both ways. It just depends on personal preference.
9. Cook plain, boxed couscous and carefully follow "remove from heat" directions.

I hope you enjoy this recipe as much as I do. It is one of my favorites- so colorful and healthy.