"Do vegetarians eat animal crackers?"--Unknown

Moroccan Chicken & Vegetable Stew (healthy) Recipe

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This recipe for Moroccan Chicken & Vegetable Stew (healthy), by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon and Debbie West
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup quick cooking couscous or flavored couscous
1 tablespoon olive oil
12 oz. boneless, skinless chicken thighs or breasts, cut into 1" pieces
1/3 cup sliced cipollini onions or shallots
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground saffron or ground turmeric
1/8 teaspoon ground red pepper
6 ounces baby pattypan or asparagus squash or 1 1/2 cups sliced zucchini
1 cup thin packaged, peeled baby carrots
1 cup reduced sodium chicken broth
1/4 cup golden or dark raisins

Directions:
Directions:
Cook couscous according to package directions, omitting any oil or salt.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, onions and garlic in hot oil for 2 minutes. In a small bowl, combine salt, paprika, cumin, cinnamon, saffron or turmeric, and red pepper; sprinkle evenly over mixture in skillet. Cook and stir about 2 minutes more or until chicken is no longer pink.

Cut any large pieces of squash and carrots in half. Add squash, carrots, broth and raisins to skillet. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until vegetables are crisp-tender.

To serve, ladle chicken mixture over couscous in bowls.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 start to finish
Personal Notes:
Personal Notes:
363 calories, 7 g total fat
From Easy Dinners, Healthy Recipes, Carrie Holcomb

 

 

 

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