Moroccan Chicken Stew

This low-fat chicken dinner gives you a complete meal in just 35 minutes!

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Reviews (0)

4.0 by 34 people

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

Moroccan Chicken Stew

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.
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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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Reviews (2)

34 Ratings
192 Days Ago
4.0
Tasty combo of flavors in this recipe. That bit of flour mixed into the dry spices thickened the broth into a smooth red sauce. I tweaked the dish with cayenne pepper, fresh lemon juice, and a spoonful of honey. It was so tasty over jasmine rice.
623 Days Ago
5.0
I used ground chicken instead of chicken thighs and we loved this recipe! It was very flavorful!

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