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!

  • 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
  • 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.
  • 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.
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