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    Recipe for North African chicken stew

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers

    Open a 28-ounce can of whole tomatoes and use half for this stew, half for the harira.

    12large bone-in chicken thighs (4½ pounds), skin intact
    Salt and pepper, to taste
    2tablespoons olive oil, or more if necessary
    2onions, chopped
    3carrots, chopped
    2cloves garlic, chopped
    1teaspoon ground cumin
    1teaspoon ground ginger
    1teaspoon paprika
    1teaspoon turmeric
    cups chicken stock
    ½of a 28-ounce can whole tomatoes, crushed in a bowl
    Grated rind and juice of 1 orange
    ½cup chopped fresh parsley

    1. Set the oven at 350 degrees.

    2. Sprinkle the chicken with salt and pepper.


    3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate.

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    4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil.

    5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice. Molly Kravitz