Chicken Morocco
Chicken Morocco recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 4 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| ½ | each |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 14 ½ | ounce |
tomatoes
stewed, no salt added |
|
| ½ | cup |
prune juice
or orange juice |
* |
| 6 | each |
prunes
diced |
|
| ¼ | teaspoon |
allspice
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 4 | each |
chicken thighs, boneless, skinless
skinned |
*
|
| 0.5 | each |
onions
chopped |
|
| 15 | ml |
olive oil
|
|
| 419.1 | ml/g |
tomatoes
stewed, no salt added |
|
| 118 | ml |
prune juice
or orange juice |
* |
| 6 | each |
prunes
diced |
|
| 1.3 | ml |
allspice
ground |
|
Directions
In a saucepan, bring 1- ½ cups water to a boil; add bulghur.
Cover and cook over low heat for 20 minutes.
In skillet, brown chicken in oil over medium- high heat; drain.
Stir in tomatoes, prune juice, prunes and allspice.
Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally.
Serve over bulghur.
