Moroccan Chicken

Moroccan Chicken is a dairy free recipe with 8 servings. For $1.3 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 332 calories, 27g of protein, and 7g of fat per serving. Many people made this recipe, and 127 would say it hit the spot. If you have cooked couscous, cornstarch, ground coriander, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 6 hours and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. If you like this recipe, you might also like recipes such as Moroccan Chicken, Moroccan chicken, and Moroccan Chicken.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 360 minutes

 

Ingredients:

1-1/2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 cup chicken broth

Hot cooked couscous

1 tablespoon cornstarch

2 garlic cloves, minced

1/2 cup pitted green olives

1/2 teaspoon ground cinnamon

2 teaspoons ground coriander

2 teaspoons ground cumin

1 medium onion, chopped

1/4 teaspoon pepper

1/3 cup raisins

1/2 teaspoon salt

8 bone-in chicken thighs (about 3 pounds), skinless

2 medium tomatoes, chopped

1 tablespoon cold water

Equipment:

slow cooker

sauce pan

Cooking instruction summary:

Directions In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken. Place in slow cooker. Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking. Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken, vegetables and couscous. Yield: 8 servings. Originally published as Moroccan Chicken in Simple & DeliciousDecember/January 2011, p17 Nutritional Facts 1 chicken thigh with 3/4 cup vegetable mixture and 2 tablespoons sauce (calculated without couscous) equals 330 calories, 13 g fat (3 g saturated fat), 88 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 6 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a 6-qt. slow cooker, place the squash, beans, onion, broth, raisins and garlic.

2. Combine the coriander, cumin, cinnamon, salt and pepper; rub over chicken.

3. Place in slow cooker.

4. Cover and cook on low for 6-8 hours or until chicken is tender, adding tomatoes and olives during the last 20 minutes of cooking.

5. Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.

6. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened.

7. Serve with chicken, vegetables and couscous.


Nutrition Information:

Quickview
333k Calories
26g Protein
7g Total Fat
41g Carbs
26% Health Score
Limit These
Calories
333k
17%

Fat
7g
11%

  Saturated Fat
1g
9%

Carbohydrates
41g
14%

  Sugar
2g
3%

Cholesterol
96mg
32%

Sodium
634mg
28%

Get Enough Of These
Protein
26g
54%

Vitamin A
6356IU
127%

Selenium
46µg
66%

Vitamin B6
0.9mg
45%

Manganese
0.78mg
39%

Vitamin B3
7mg
38%

Phosphorus
295mg
30%

Fiber
6g
25%

Vitamin C
19mg
24%

Potassium
761mg
22%

Vitamin B5
1mg
20%

Magnesium
75mg
19%

Iron
2mg
17%

Vitamin B1
0.25mg
17%

Zinc
2mg
16%

Vitamin B2
0.25mg
15%

Copper
0.28mg
14%

Folate
52µg
13%

Vitamin B12
0.66µg
11%

Vitamin E
1mg
11%

Calcium
86mg
9%

Vitamin K
6µg
6%

covered percent of daily need
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