Casablanca Chutney Chicken Recipes

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

Steps:

• Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
• Brown chicken in same pan over medium heat. Reserve in skillet.
• Add carrots, potatoes to crock pot.
• Place chicken on top of veggies.
• Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
• If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
• Add zucchini to the top.
• Cover and cook on HIGH for 4 to 6 hours.
• Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
• Serve over cooked rice or couscous.

CASABLANCA CHICKEN COUSCOUS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

CASABLANCA CHICKEN

Steps:

• Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
• Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!).
• For spice mix: Combine everything and store in a jar or bottle.