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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.

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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.

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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

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