Moroccan Chicken Stew Soup


Chicken, boneless cubes 250 gms
Olive Oil 2 tbs
Garlic minced 4
Burgundy or dry red wine 1 cup
Onion, chopped 1
Prunes, pitted and halved 5
Dried apricots, cut into strips 5
Raisins 10
Green olives, sliced 8
Bay leaf 500 gms
Ground cumin 1/2 tsp
Dried whole thyme 1/4 tsp
Red pepper, ground 1/2 tsp
Salt to taste
Assorted char- gilled vegetables and fresh herbs to garnish.


1) Heat olive oil over medium in a wide - mouth pan.
2) Add chicken cubes, browning on all sides, remove, drain well and set aside.
3) Saute (fry  briefly over high heat) onion and garlic for a min.
4) Add wine and remaining ingredients. Bring to a boil.
5) Cover and reduce heat; simmer for half an hour or until chicken is tender.
6) Take off flame, discard bay leaf, check seasoning.
7) Serve hot, garnished with char-grilled vegetables and fresh herbs.