Moroccan Style Chicken Stew


4 cups
chicken broth
1 can
tomato paste
2 teaspoons
ground cumin
1⁄4 teaspoon
cayenne pepper
1 teaspoon
salt (or to taste)
1⁄8 teaspoon
ground cinnamon
1⁄2 cup
large onion (finely chopped)
2 tablespoons
chopped fresh garlic
2 pounds
yams (peeled and cut into small chunks)
2 cans
chickpeas (rinsed and drained)
3 pounds
skinless boneless chicken (cut into small chunks)
2 cups
green vegetables of your choice (broccoli, zucchini, green beans, etc.)
3 cups
cooked rice or millet


In a large soup pot, combine broth, tomato paste, salt and spices. Whisk until blended. 

Add raisins, onion, garlic, yams, chickpeas and chicken. Bring to a gentle boil. Reduce heat to low, then cover and simmer for 20 minutes. Add green vegetables and cook another 10 minutes or until chicken is no longer pink and yams are soft. Serve stew over rice or millet.  (Recipe #585)