Moroccan Chicken Stew

This low fat chicken dish gives you a complete meal in just 35 minutes.

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5.0 by 4 people

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Moroccan Chicken Stew

Reviews (0)

5.0 by 4 people

Rate This!

Directions

  1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
  2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings.
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Nutrition Facts (Moroccan Chicken Stew)

  • Per serving:
  • 394 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 60 mg chol. ,
  • 858 mg sodium ,
  • 57 g carb. ,
  • 8 g fiber ,
  • 13 g sugar ,
  • 24 g pro.
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