Moroccan Chicken Stew

Ingredients :

- 2 tablespoons canola or olive oil
- 1 cut-up fryer chicken (about 3 1/2 pounds), skin removed
- 2 ribs celery, sliced
- 2 carrots, peeled and sliced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced, or 1 teaspoon garlic paste
- 2 tablespoons flour
- 1 tablespoon Middle Eastern spice blend (see note)
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- Hot cooked couscous
- 2 tablespoons chopped fresh parsley

Directions :

1. In a large Dutch oven or deep skillet over medium-high heat, warm the oil. Brown the chicken, a few pieces at a time, and remove to a plate. Pour off all but 2 tablespoons of the fat.
2. Add the celery, carrots and onion; saute until onion is softened, about 3 to 4 minutes. Stir in the garlic, flour and spice blend; saute 30 seconds. Return the chicken to the pan.
3. Add the chicken broth, bay leaf, lemon zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer, covered, until the chicken is tender and cooked through, 35 to 45 minutes.
4. For easier serving, cut the chicken from the bone and put back into the sauce. Spoon over the hot couscous and garnish with parsley.

You can make your own spice blend by stirring together 3/4 teaspoon each ground cumin and coriander, 1/2 teaspoon each cinnamon and ground ginger and 1/4 teaspoon cayenne pepper. 4 servings .