Moroccan Chicken Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 skinless chicken breasts
1/2 tsp freshly ground pepper
1 tbsp olive oil
4 minced garlic cloves
1 1/2 cups onion, chopped
1 tbsp fresh ginger, minced
3 cups reduced sodium chicken broth
2 jalapeño chiles, seeded, deveined, minced
3/4 lb potatoes, peeled, cubed
3/4 cup sliced pitted green olives
2 cups green peas
2 1/2 tbsp lemon juice
1 tbsp ground cumin
2 tsp ground cinnamon
1 tsp ground turmeric
1/2 cup chopped cilantro
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Directions: |
Directions:Heat oven to 350º. Sprinkle chicken with pepper. Heat oil in large ovenproof pot over medium high heat. Add chicken in 3 separate batches cooking 5 minutes each side or until browned; remove the chicken.
Add onion and garlic to pot over medium heat; cook and stir approximately 4-5 minutes or until browned. Stir in chiles and ginger adding broth.
Add broth, chicken, and remaining ingredients except cilantro. Bring to a boil.
Cover and bake 50 minutes or until chicken is tender and cooked thoroughly. Return chicken to pot and stir in cilantro. |
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Number Of
Servings: |
Number Of
Servings:6 (1 1/2 cup) servings |
Personal
Notes: |
Personal
Notes: It's that time of year again where tagines, which means Moroccan meat and poultry stews, add a wonderful aroma to your home and tap into your sense. The rich tasting sauces derived from spices including cumin, turmeric, and cinnamon are baked slowly.
Per serving:
418 Calories
6 g Total Fat
38 g Protein
19 g Carbohydrate
108 mg Cholesterol
4 g Fiber
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