Exotic, Easy, Delicious

Janet Groene’s Moroccan Stew
This versatile, one-pot meal can be made ahead and warmed up in camp, or make it on the campstove or in the campfire in a Dutch oven. It’s pretty much impossible to go wrong with it.
8 meaty, skinless, bone-in chicken thighs
2 tablespoons canola oil
Large onion, diced
2 carrots, peeled and sliced
1 teaspoon each ginger, cinnamon, tumeric
Few threads saffron
2 cups water
2 cups snipped, dried apricots
15-ounce can garbanzo beans, drained

1. Brown chicken in hot oil, gradually adding onion and carrot to brown them. too.
2. Sprinkle with herbs, add water and apricots, cover and cook over low flame 20 to 30 minutes or until chicken is tender.
3. Stir in garbanzos to heat through. Ladle into shallow soup plates. Serves. 8.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

Hooked on potlucks? Go to http://www.ChurchSupper.blogspot.com

For more tips and ideas for your camping and RVing life, see Janet Groene's book,
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Janet's latest camping feature is on Okefenokee National Wildlife Refuge. Go to
http://www.grandparents.com/gp/content/travel/outdoor-adventures/article/swamped-with-fun.html