Moroccan Chicken & Vegetable Stew (healthy) Recipe
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 This recipe for Moroccan Chicken & Vegetable Stew (healthy), by Jon and Debbie West, is from Roebken Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jon and Debbie West
Added: Tuesday, September 16, 2008
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Category: |
Category: |
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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
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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. |
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Number Of
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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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