A recipe for Moroccan Chicken Stew. Follow the simple recipe instructions for Moroccan Chicken Stew shared by other home cooking experts.
Ingredients
1 Tbs. Vegetable oil1 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 sm. Carrots, sliced diagonally, 1/4-inch thick
1 sm. Onion, diced (1/2-inch)
1/2 Acorn squash, seeded, pared, cut into 1/2-inch dice
3 1/2 c. Chicken broth
1 med. Zucchini, scrubbed, cut into 1/2-inch dice
14 oz. Whole tomatoes, coarsely chopped, liquid reserved
1/3 c. Raisins
1/2 c. Canned chick-peas, rinsed
1/4 Tsp. Salt
4 Tbs. (1/2 stick) unsalted butter
2 c. Couscous
1/4 c. Slivered almonds, toasted
1 Tbs. Minced fresh mint
Directions
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. Addchicken 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. Micro cook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; micro cook covered 3 minutes. Remove from oven and stir. Micro cook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; micro cook covered 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt; micro cook 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
Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987
