Moroccan Chicken Stew

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12 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 35 mins
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Moroccan Chicken Stew
Ingredients
1
1
teaspoon ground coriander
1
teaspoon ground cumin
1
teaspoon ground paprika
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1
pound skinless, boneless chicken thighs, cut into 1-inch pieces
2
medium onions, cut into wedges
3
1
tablespoon olive oil
1
28 ounce can crushed tomatoes, undrained
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 1/2
cups water
1/2
cup raisins
1/3
cup small pitted ripe olives
3
cups hot cooked couscous
1/4
cup snipped fresh cilantro
Directions
  1. In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
  2. In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, garbanzo beans, the water, raisins, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
Nutrition Facts (Moroccan Chicken Stew)
    Per serving:
  • 394 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 60 mg chol.,
  • 858 mg sodium,
  • 57 g carb.,
  • 8 g fiber,
  • 13 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Chicken Recipes, Dinner Recipes
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