Moroccan Chicken Stew

65 minutes Prep: 40 minutes Cook: 25 minutes

319 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	tablespoon	vegetable oil
1	each	jalapeno pepper	fresh, seeded, minced
1/4	teaspoon	coriander	ground
1/4	teaspoon	cumin	ground
1/4	teaspoon	cinnamon	ground
2	whole	chicken breasts	skinned, boned, cut into 11/2inch chunks
2	small	carrots	sliced diagonally 1/4 inch thick
1	small	onion	diced 1/2 inch
1	each	acorn squash	half of, seeded, pared, cut into 1/2inch dice
3 1/2	cups	chicken broth
1	medium	zucchini	scrubbed, cut into 1/2 inch dice
14	ounces	tomatoes	whole, coarsely chopped, liquid reserved
1/3	cup	raisins, seedless
1/2	cup	chickpeas (garbanzo beans)	canned, rinsed
1/4	teaspoon	salt
4	tablespoons	butter, unsalted
2	cups	couscous
1/4	cup	almonds	slivered, toasted
1	tablespoon	mint	minced fresh

Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.

Add chicken and toss to coat.

Let stand, stirring frequently, 30 minutes.

Combine carrots, onion, and acorn squash in 3-quart microwave safe casserole, cover with lid.

Microcook on HIGH power 5 minutes.

Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes.

Remove from oven and stir.

Microcook covered 5 minutes, stirring once halfway through cooking.

Stir in chicken with marinade; microcook covreed 3 minutes.

Stir in chick- peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer.

Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling.

Stir in couscous, cover pan, and remove from heat.

Let stand 5 minutes.

To serve, spoon couscous onto serving platter.

Top with chicken stew and sprinkle with almonds and mint.

Add your comment

Serving Size 264g

Amount per Serving

Calories 319 26% of calories from fat