Serves 4 with leftovers
Open a 28-ounce can of whole tomatoes and use half for this stew, half for the harira.
|12||large bone-in chicken thighs (4½ pounds), skin intact|
|Salt and pepper, to taste|
|2||tablespoons olive oil, or more if necessary|
|2||cloves garlic, chopped|
|1||teaspoon ground cumin|
|1||teaspoon ground ginger|
|2½||cups chicken stock|
|½||of a 28-ounce can whole tomatoes, crushed in a bowl|
|Grated rind and juice of 1 orange|
|½||cup 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.
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