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 | onions, chopped |
| 3 | carrots, chopped |
| 2 | cloves garlic, chopped |
| 1 | teaspoon ground cumin |
| 1 | teaspoon ground ginger |
| 1 | teaspoon paprika |
| 1 | teaspoon turmeric |
| 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 |
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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