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Moroccan Chicken Stew

Moist, flavorful chicken thighs are perfect for slow cooking. Add a warm blend of spices and you have a satisfying stew that you’ll want to make often - perfect if you love Mediterranean cuisine!

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  • prep time 15 min
  • total time 8 hr 50 min
  • ingredients 16
  • servings 6
 

Ingredients

Stew

1
cup ready-to-eat baby-cut carrots
1
medium onion, chopped (1/2 cup)
1
tablespoon chicken bouillon granules
1 1/2
teaspoons ground cumin
1/4
teaspoon ground cinnamon
1/4
teaspoon ground red pepper (cayenne)
6
boneless skinless chicken thighs (about 1 1/4 lb)
1 1/2
cups water
3
tablespoons lemon juice
1
small zucchini (about 4 oz), cut into 1/2-inch pieces
1
small yellow summer squash (about 4 oz), cut into 1/2-inch pieces
1
can (15 oz) chick peas or garbanzo beans, drained

Couscous

1
package (10 oz) uncooked couscous
2
cups water
1
tablespoon olive or vegetable oil
1/2
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, mix carrots and onion. In small bowl, mix bouillon, cumin, cinnamon and red pepper. Sprinkle over vegetables.
  • 2 Top vegetables with chicken thighs. Pour 1 1/2 cups water and the lemon juice over chicken.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Gently stir zucchini, summer squash and chick peas into stew. Cover; cook 30 minutes longer. Meanwhile, during last 5 minutes of cooking, prepare couscous as directed on package, using 2 cups water, the oil and salt. Spoon couscous into individual shallow bowls. Top each with stew.
  • 1 In 3 1/2- to 4-quart slow cooker, mix carrots and onion. In small bowl, mix bouillon, cumin, cinnamon and red pepper. Sprinkle over vegetables.
  • 2 Top vegetables with chicken thighs. Pour 1 1/2 cups water and the lemon juice over chicken.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Gently stir zucchini, summer squash and chick peas into stew. Cover; cook 30 minutes longer. Meanwhile, during last 5 minutes of cooking, prepare couscous as directed on package, using 2 cups water, the oil and salt. Spoon couscous into individual shallow bowls. Top each with stew.

EXPERT TIPS

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Expert Tips

You can use 1 1/2 cups chicken broth (from a can or box) for the bouillon granules and water.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
800mg
800%;
Total Carbohydrate
61g
61%
(Dietary Fiber
8g
8%
  Sugars
5g
5%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
15%;
Calcium
10%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.