Moroccan Chicken Stew
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Moroccan Chicken Stew
  Moroccan    Chicken    Poultry    Stews  
Last updated 6/12/2012 12:53:34 AM. Recipe ID 15395. Report a problem with this recipe.
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      Title: Moroccan chicken stew
 Categories: Moroccan, Poultry, Soups/stews
      Yield: 8 Servings
 
      1 tb Vegetable oil
      1    Fresh jalapeno pepper,
           -seeded, minced
    1/4 ts Ground coriander
    1/4 ts Ground cumin
    1/4 ts 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 md 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 ts Salt
      4 tb (1/2 stick) unsalted butter
      2 c  Couscous
    1/4 c  Slivered almonds, toasted
      1 tb Minced fresh mint
 
  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
 




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Recipe ID 15395 (Apr 03, 2005)

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