MOROCCAN CHICKEN STEW
Yield: 24 Servings (1-1/3 Cups Each)

INGREDIENTS

9 lbs. Chicken thighs, skinless and boneless
As needed Salt
As needed Ground black pepper
1/3 cup Vegetable oil
2 lbs. 8 oz. (3 qt.) Onions, sliced
2 lbs. 4 oz. (1-1/2 qt.) Carrots, sliced thinly on the diagonal
3 oz. (3/4 cup) Flour
2 Tbsp. Ground cumin
1 Tbsp. Ground turmeric
2 tsp. Crushed red pepper
1-1/2 tsp. Ground cinnamon
3 qt. Chicken stock
3 lbs. 8 oz. (3 qt.) Zucchini, sliced
3 lbs. (2-1/4 qt.) Garbanzo beans, cooked and drained
3 lbs. (2-1/4 qt.) ) Pacific Northwest Canned Pears, diced, drained
2/3 cup Lemon juice

METHOD
Cut thighs crosswise in 2 to 3 pieces, depending upon size. Season with salt and pepper; brown in hot oil. Remove from pan; reserve. Add onions and carrots to pan; sautÈ until onions just begins to wilt; about 10 minutes. Stir in flour and spices. Gradually add chicken stock, stirring constantly; bring to a boil. Add reserved chicken, zucchini, garbanzo beans and pear. Simmer until chicken is cooked and vegetables are tender-crisp, about 10 minutes; remove from heat. Stir in lemon juice; season with salt to taste. Keep warm in a counter pan or cool and reheat per order.

NUTRITION (Per Serving)
Calories: 577,   Calories from Fat: 179,   Fat: 20g,   Saturated Fat: 4g,
Cholesterol: 113mg,   Sodium: 901mg,   Carbohydrate: 56g,   Dietary Fiber: 13g,
Sugar: 16g,   Protein: 45g,   Vitamin A: 297% DV,   Vitamin C: 22% DV,
Calcium: 11% DV,   Potassium: 28% DV,   Iron: 36% DV