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Moroccan Chicken Stew

 

49

Yield

8

servings

Prep

40

min

Cook

25

min

Ready

65

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon vegetable oil
1 each jalapeño pepper
fresh, seeded, minced
*
¼ teaspoon coriander
ground
*
¼ teaspoon cumin
ground
*
¼ 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 onions
diced 1/2 inch
1 each acorn squash
half of, seeded, pared, cut into 1/2inch dice
*
3 ½ cups chicken broth
1 medium zucchini
scrubbed, cut into 1/2 inch dice
14 ounces tomatoes
whole, coarsely chopped, liquid reserved
cup raisins, seedless
½ cup chickpeas (garbanzo beans)
canned, rinsed
¼ teaspoon salt
4 tablespoons butter, unsalted
2 cups couscous
¼ cup almonds
slivered, toasted
*
1 tablespoon mint leaves
minced fresh

Directions

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, ½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 31926% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 288mg 12%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 18%
Sugars g
Protein 20g
Vitamin A 54% Vitamin C 19%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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