Moroccan-Spiced Chicken Stew

(Yield:  About 4-6 servings)

Ingredients:

• 2 TB olive oil
• 8 boneless, skinless chicken thighs (about 1 1/3 lb to 1 1/2 lb total weight), trimmed of fat
• 1 TB all-purpose flour
• 2 medium-large onions, diced
• 1 TB ras el hanout*
• 1/2 tsp turmeric
• 1 bay leaf
• 3 c chicken stock
• 2 medium (about 3/4 to 1 lb) potatoes, peeled and cut into 1-inch cubes
• 3 medium-large carrots, peeled and cut into 1 to 2-inch pieces
• Salt and pepper
• Fresh minced parsley (for garnish)

Method:

1. In a large Dutch oven, heat oil over medium-high to high heat.  Dredge chicken in flour, then gently shake off any excess; add chicken to hot oil and sear until browned on both sides (about 2-4 minutes per side).  Remove chicken from Dutch oven, add onion, turn heat down to medium, and sauté until softened (about 7 minutes), stirring occasionally.  Add ras el hanout, turmeric, and bay leaf and sauté until fragrant (about 30 seconds).  Add chicken stock and 1/2 tsp salt and use a wooden spoon to scrape any brown bits that have formed on the bottom; add chicken (with juices).  Bring to a boil, then turn down to a gentle simmer and cover the Dutch oven, leaving lid slightly ajar.  Cook 45 minutes, stirring occasionally. 
2. Add potatoes and carrots, turn heat up and bring back up to a gentle boil, then turn heat down to a simmer and cook  about 30 minutes (covered, but with lid slightly ajar) until veggies are tender, stirring occasionally.  (You can remove lid for a bit if you want the sauce to thicken more.)
3. Serve garnished with fresh minced parsley.