Name: Moroccan-Spiced Chicken Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 8 boneless, skinless chicken thighs (about 1½ to 2 lbs total weight), trimmed of fat; 1 tablespoon all-purpose flour; 2 medium-large onions, diced; 1 tablespoon ras el hanout spice mix (see Note); ½ teaspoon ground turmeric; 1 bay leaf; 3 cups chicken stock; 2 medium (about ¾ to 1 lb) potatoes, peeled and cut into 1-inch cubes; 3 medium-large carrots, peeled and cut into 1 to 2-inch pieces; Salt and black pepper; Fresh minced parsley, for garnish (optional)