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Moroccan Chicken Stew

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

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) 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

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 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.
  • 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 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
800mg
33%
Potassium
730mg
21%
Total Carbohydrate
61g
20%
Dietary Fiber
8g
33%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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