Moroccan Chicken Stew

Yield: 24 Servings (1-1/3 Cups Each)

INGREDIENTS

  • 9 lbs. Chicken thighs, skinless and boneless
  • As needed Salt
  • As needed Ground black pepper
  • 1/3 cup Vegetable oil
  • 2 lbs. 8 oz. (3 qt.) Onions, sliced
  • 2 lbs. 4 oz. (1-1/2 qt.) Carrots, sliced thinly on the diagonal
  • 3 oz. (3/4 cup) Flour
  • 2 Tbsp. Ground cumin
  • 1 Tbsp. Ground turmeric
  • 2 tsp. Crushed red pepper
  • 1-1/2 tsp. Ground cinnamon
  • 3 qt. Chicken stock
  • 3 lbs. 8 oz. (3 qt.) Zucchini, sliced
  • 3 lbs. (2-1/4 qt.) Garbanzo beans, cooked and drained
  • 3 lbs. (2-1/4 qt.) ) Pacific Northwest Canned Pears, diced, drained
  • 2/3 cup Lemon juice
  • METHOD

    Cut thighs crosswise in 2 to 3 pieces, depending upon size. Season with salt and pepper; brown in hot oil. Remove from pan; reserve. Add onions and carrots to pan; sauté until onions just begins to wilt; about 10 minutes. Stir in flour and spices. Gradually add chicken stock, stirring constantly; bring to a boil. Add reserved chicken, zucchini, garbanzo beans and pear. Simmer until chicken is cooked and vegetables are tender-crisp, about 10 minutes; remove from heat. Stir in lemon juice; season with salt to taste. Keep warm in a counter pan or cool and reheat per order.

    NUTRITION (Per Serving)
    Calories: 577
    Calories from Fat: 179
    Fat: 20g
    Saturated Fat: 4g
    Cholesterol: 113mg
    Sodium: 901mg
    Carbohydrate: 56g
    Dietary Fiber: 13g
    Sugar: 16g
    Protein: 45g
    Vitamin A: 297% DV
    Vitamin C: 22% DV
    Calcium: 11% DV
    Potassium: 28% DV
    Iron: 36% DV