"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Low Fat Moroccan Chicken Recipe

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This recipe for Low Fat Moroccan Chicken, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


3 tsp olive oil
4 chicken breasts fillets, skinless
1 onion, chopped
1 shredded zucchini
1 tsp minced garlic
2 Tbsp fresh cilantro leaves
1/2 tsp cinnamon
1 cup chicken broth (preferibly, low sodium broth)
1 8 oz can of chick peas, drained.
1/4 cup of raisins
6 prunes, pitted and chopped
2 Tbsp orange juice

Heat oil in a large nonstick frying pan, and fried the chicken for 3 minutes, turning it over once. Set aside. Now, cook the onion, zucchini and garlic in the frying pan, stirring for about 4 minutes, till they go tender. Add the cilantro and cinnamon, and keep stirring for a minute. Add the broth and bring the whole thing to a boil. Finally, add the cooked chicken and chick peas, raisins and prunes. Then simmer for about 10 minutes. Add the orange juice, and continue simmering for another 5 minutes till the mixture goes thick. Serves 4 = 5.5 WW Points




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