Moroccan Chicken Stew
INGREDIENTS
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6 chicken thighs skinless, boneless, each piece cut into fourths (about 1 pound)
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3/4 teaspoon ground ginger
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3/4 teaspoon ground coriander
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3/4 teaspoon ground cinnamon
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2 teaspoons smoked paprika
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pinch of saffron threads, crumbled
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1 large sweet onion, chopped
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3 garlic cloves, split and chopped
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1 teaspoon fresh ginger, minced
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3 tablespoons grapeseed or coconut oil, divided (or other high-heat oil)
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1/4 white wine
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3 tablespoons all-purpose flour
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2 tablespoon fresh lemon juice
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1 tablespoon honey
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4 cups of chicken stock
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1 cup small pasta or pearl couscous (or 1/2 cup rice of your choice)
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1/2 – 2 teaspoons harissa, to taste (use more for more heat) (optional, but highly recommended)
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Salt and freshly ground pepper
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1 tablespoon fresh cilantro, chopped
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1/2 of one sheet puff pastry
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cinnamon, for sprinkling
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finishing salt, such as Maldon’s or grey sea salt
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