MOROCCAN CHICKEN STEW
MAKES 8 SERVINGS
INGREDIENTS
1-1/4
pounds boneless, skinless chicken thighs2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, thinly sliced
1 cup diagonally sliced carrot
3 tablespoons flour
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
2 cups chicken broth
1 can (15 ounces) garbanzo beans, drained
1 can (15 ounces) Bartlett pears, drained and diced
1-1/2 cup sliced zucchini
2 tablespoons lemon juice
METHOD
Cut each chicken thigh into 3 or 4 pieces. In large skillet heat oil.
Brown chicken in hot oil about 6 to 8 minutes; season with salt and pepper.
Remove chicken from pan. Add onions and carrots to pan; cook until onion
is wilted, about 5 minutes. Stir in flour and spices; add chicken broth.
Cook and stir until thickened. Return chicken to skillet. Stir in garbanzo
beans and pears. Simmer 15 minutes over low heat until chicken is tender.
Add zucchini and lemon juice; cook 10 minutes more.
NUTRITIONAL INFORMATION
(PER SERVING)
Calories 469
Carbohydrate 41g
Fiber 7g
Protein 28g
Fat 22g
Sodium 1130mg
Cholesterol 70mg
