Moroccan Chicken Stew Recipes

MOROCCAN-STYLE CHICKEN STEW

Moroccan-style chicken stew image

Stay on track with this low-fat supper that's on the table in half an hour

Provided by Jenny White

Categories Dinner, Main course

Time 30m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion , chopped
1 garlic clove , crushed
1 tbsp ras-el-hanout or Moroccan spice mix
4 skinless chicken breasts , sliced
300ml reduced-salt chicken stock
400g can chickpeas , drained
12 dried apricots , sliced
small bunch coriander , chopped

Steps:

Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.

Nutrition Facts : Calories 309 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium

MOROCCAN CHICKEN STEW

Moroccan Chicken Stew image

This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Provided by Sharon123

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1/2 cup raisins
1 medium onion, sliced thin
1 tablespoon minced fresh garlic
2 lbs butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (5 cups)
2 cups frozen green peas
1 (16 ounce) can chickpeas, drained and rinsed
4 skinless chicken thighs, skin and visible fat removed (about 1 1/3 pounds)

Steps:

In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
Bring to a gentle boil over medium-high heat.
Reduce the heat to low.
Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
Enjoy!

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