Moroccan Chicken Stew with Couscous |

Moroccan Chicken Stew with Couscous

Moroccan Chicken Stew with Couscous

Prep: 25 minutes
Cook: 50 minutes • Serves: 4

2tablespoons olive oil
1-1/4pounds boneless, skinless chicken breasts,
cut into 1-1/2-inch pieces
3large yellow onions, thinly sliced
2cups water
1teaspoon granulated sugar
1teaspoon ground cinnamon
1teaspoon ground ginger
1teaspoon turmeric powder
4medium carrots, cut into 1-inch pieces
1large sweet potato, peeled and cut into 1-1/2-inch pieces
1(15 oz.) can chickpeas, drained
1small zucchini, cut into 1-inch pieces
1/2cup raisins
1tablespoon fresh lemon juice
1-1/4cups dry couscous
1-1/2teaspoons dried parsley
3/4 teaspoon salt
1/8teaspoon ground black pepper

1.In stockpot, heat 1 tablespoon oil over medium-high heat; add chicken and cook to brown all sides; remove chicken. Reduce heat to medium; add remaining 1 tablespoon oil and onions, and cook 10 minutes or until soft, stirring occasionally. Add water, sugar, cinnamon, ginger and turmeric; heat to simmering over medium heat. Add carrots and potato; cover and cook 20 minutes.

2.Add chickpeas, zucchini, raisins, lemon juice and chicken; cover and cook 10 minutes or until chicken is no longer pink and vegetables are tender. Meanwhile, prepare couscous as label directs.

3.To serve, stir parsley, salt and pepper into stew, and serve over couscous.

Approximate nutritional values per serving: 

685 Calories, 10g Fat (2g Saturated), 72mg Cholesterol,
959mg Sodium, 107g Carbohydrates,14g Fiber, 40g Protein