Moroccan Chicken Stew
This low-fat chicken dinner gives you a complete meal in just 35 minutes!
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Moroccan Chicken Stew
Directions
- In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
- 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 ,
- 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.
Recipe Collections
Reviews (2)
Cinchathome
270 Days Ago
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.
dunphymadc
702 Days Ago
I used ground chicken instead of chicken thighs and we loved this recipe! It was very flavorful!