Sort ingredients
thomasrhs
QR Code
Listen
Pdf
In a small bowl combine cumin, ginger, cinnamon, cayenne, and ½ tsp. kosher salt. Rub chicken with half the spice mixture.
In a 4- to 6-qt. Dutch oven heat coconut oil over medium. Cook chicken 6 to 8 minutes or until browned, turning once. (Cook in batches if necessary to prevent crowding.) Add garlic around chicken; cook 1 minute more. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add cauliflower, chickpeas, apricots, and olives. Return to boiling; reduce heat. Simmer, covered, 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones. Stir shredded chicken into stew. If desired, serve over couscous and top with parsley and/or almonds. Serves 4.