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Moroccan Chicken Stew

Makes: 6 servings
Start to Finish 35 mins
Moroccan Chicken Stew
Ingredients
  • 1  tablespoon  all-purpose flour
  • 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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 394,
  • Fat, total (g) 7,
  • chol. (mg) 60,
  • sat. fat (g) 1,
  • carb. (g) 57,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 13,
  • pro. (g) 24,
  • vit. A (IU) 486,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 858,
  • Potassium (mg) 477,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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