Moroccan Chicken Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1: Fresh jalapeno pepper, seeded, minced
1/4 tsp: Ground coriander,
1/4 tsp: Ground cumin,
1/4 tsp: Ground cinnamon,
2: Whole chicken breasts, skinned, boned, cut into 1-1/2-inch chunks
2 small: Carrots, sliced diagonally 1/4-inch thick
1 small: Onion, diced, 1/2-inch
1/2: Acorn squash, seeded, pared, cut into 1/2-inch dice
3 1/2 cup: Chicken broth,
1 medium: Zucchini, scrubbed, cut into 1/2-inch dice
14 ounce: Whole tomatoes, coarsely chopped, liquid reserved
1/3 cup: Raisins,
1/2 cup: Canned chick-peas, rinsed
1/4 tsp: Salt,
4 tbsp: , (1/2 stick) unsalted butter
2 cup: Couscous,
1/4 cup: Slivered almonds, toasted
1 tbsp: Minced fresh mint,
Directions:
Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987
This recipe gets 30% or less of its calories from fat. Not a low
sodium recipe.
Makes 8 servings.
1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.
Add chicken and toss to coat. Let stand, stirring frequently, 30
minutes.
2. 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.
3. 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.
4. To serve, spoon couscous onto serving platter. Top with chicken
stew and sprinkle with almonds and mint.
Nutrition Information per Serving: 416
calories 24 g protein 53 g carbohydrates 12 g fat (26% of
calories) 603 mg sodium
Source from luhu.jp
September 1987
This recipe gets 30% or less of its calories from fat. Not a low
sodium recipe.
Makes 8 servings.
1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.
Add chicken and toss to coat. Let stand, stirring frequently, 30
minutes.
2. 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.
3. 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.
4. To serve, spoon couscous onto serving platter. Top with chicken
stew and sprinkle with almonds and mint.
Nutrition Information per Serving: 416
calories 24 g protein 53 g carbohydrates 12 g fat (26% of
calories) 603 mg sodium
Source from luhu.jp