Moroccan Chicken Stew

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

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) chickpeas or garbanzo beans, drained

Couscous

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

Directions

  1. 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. 2 Top vegetables with chicken thighs. Pour 1 1/2 cups water and the lemon juice over chicken.
  3. 3 Cover; cook on Low heat setting 8 to 10 hours.
  4. 4 Gently stir zucchini, summer squash and chickpeas 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.

Notes

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Nutrition Information

Recipe Step Photos

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