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:
covered percent of daily need
