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Moroccan Chicken Stew
Ingredients
- 4 carrots, peeled and sliced
- 2 large onions, halved and thinly sliced
- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1/2 cup raisins
- 1/2 cup dried apricots, coarsely chopped
- 1 14 ounce canchicken broth
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Hot cooked couscous
- Pine nuts, toasted
- Fresh cilantro (optional)
Directions
1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.
Nutrition Facts
(Moroccan Chicken Stew)
- Servings Per Recipe 4,
- cal. (kcal) 600,
- Fat, total (g) 15,
- chol. (mg) 139,
- sat. fat (g) 3,
- carb. (g) 65,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 4,
- fiber (g) 8,
- sugar (g) 28,
- pro. (g) 52,
- vit. A (IU) 10787,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 20,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 997,
- Potassium (mg) 1302,
- calcium (mg) 111,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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