Moroccan Chicken Stew Recipe
Servings: 12
Ingredients
- 1 tbsp. oil
- 1 onion, minced
- 2 cloves garlic, chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon red pepper
- 4 whole cloves
- 2 bay leaves
- 1/4 c. each sliced almonds & raisins
- 8 chicken thighs, skinned
- 4 c. chicken stock
- 1 (16 ounce.) can whole tomatoes & juice
- 1 green pepper, diced
- 2 carrots, sliced
- 1/2 teaspoon salt
- 1 (19 ounce.) can garbanzo beans
- 4 c. warm couscous or possibly rice
Directions
- In Dutch oven heat oil and saute/fry onion and garlic. Stir in turmeric, cinnamon, red pepper, cloves and bay leaves. Add in chicken and stock; bring to boil. Reduce heat to low, cover and cook 25 min. Add in tomatoes, green pepper, carrots and salt; cook 1 more minute. Add in garbanzos and cook 10 min or possibly till chicken is done. Spoon rice into bowl and arrange stew around it, ladle in broth and sprinkle with raisins and almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 12 servings | |
| Calories 380 | |
| Calories from Fat 64 | 17% |
| Total Fat 7.21g | 9% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.1g | |
| Cholesterol 25mg | 8% |
| Sodium 422mg | 18% |
| Potassium 421mg | 12% |
| Total Carbs 61.59g | 16% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.43g | 2% |
| Protein 16.37g | 26% |
