Moroccan Chicken Stew

This low fat chicken dish gives you a complete meal in just 35 minutes.

Moroccan Chicken Stew
35 mins
by 1.0 1  person
add your rating
add a comment

Related Categories:

Chicken, Stew
Shop Kitchen ▾
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 medium onions, cut into wedges
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 1 1/2 cups water
  • 1/2 cup raisins
  • 1/3 cup small pitted ripe olives
  • 3 cups hot cooked couscous
  • 1/4 cup snipped fresh cilantro
In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 394, Fat, total (g) 7, chol. (mg) 60, sat. fat (g) 1, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 13, pro. (g) 24, vit. A (IU) 486, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 73, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 858, Potassium (mg) 477, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Back to Top