African Chicken Stew

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From the food network kitchens. This is a quick way to have exotic comfort food. There is a recipe for tunisian pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. You only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!!

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Steps

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Tunisian pesto:.

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Combine the cilantro , parsley , almonds and garlic in a food processor and pulse until coarsely chopped.

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Add about 1 / 3 cup of the oil and process until completely mixed in and smooth.

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Add the salt and a pinch of cayenne pepper.

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If using immediately , add the remaining oil and pulse until smooth.

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If freezing , transfer the pesto to an airtight container and pour the remaining oil on top.

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You can freeze this for 3 months.

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Stew:.

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Bring the 1 1 / 2 cups of chicken broth to boil in a saucepan over high heat.

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Stir in the couscous , 1 t.

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Of the salt , and pepper to taste.

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Cover , take off the heat and set aside while you make the stew.

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Heat the oil and butter in a large dutch oven over medium-high heat.

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Season the chicken with the remaining salt , cumin , paprika and pepper to taste.

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Add the chicken to the pot.

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Cook , stirring occasionally , until browned all over - about 5 minutes.

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Add the carrots , onion , the 1 2 / 3 cups chicken broth , vinegar and le.

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Ingredients

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fresh cilantro, fresh parsley, almonds, garlic clove, olive oil, kosher salt, cayenne pepper, chicken broth, couscous, fresh ground black pepper, vegetable oil, unsalted butter, chicken thighs, ground cumin, paprika, carrots, red onion, apple cider vinegar, lemon, zest of, pesto sauce