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Moroccan Chicken and Cauliflower Stew
Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne or ½ teaspoon crushed red pepper
  • 2 pounds chicken thighs and/or drumsticks, skinned if desired
  • 1 tablespoon coconut oil or olive oil
  • 3 cloves garlic, minced
  • 1 28 ounce can crushed tomatoes
  • 1 ½ cups reduced-sodium chicken broth
  • 2 cups small cauliflower florets and/or halved green beans
  • 1 15 ounce can chickpeas, rinsed and drained
  • ¼ cup coarsely chopped dried apricots
  • ¼ cup coarsely chopped pitted green olives
  • 3 cups hot cooked couscous or rice (optional)
  • Chopped flat-leaf parsley and/or toasted slivered almonds (optional)
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