Appetizers / Soups / Salads

Moroccan Chicken Stew is for Dinner.

Moroccan Chicken Stew takes several minutes to prepare.

Moroccan Chicken Stew takes several minutes to cook.

Moroccan Chicken Stew makes 6 servings.

The ingredients for Moroccan Chicken Stew are:

*Couscous (dry), 0.33 cup
Swanson Chicken Broth 99% Fat Free, 6 cup
*Tyson boneless, skinless chicken breast, 16 oz
*Kroger Chick Peas (canned), 2 cup
*Crisco Pure Vegetable Oil, 1 tbsp
*sweet yellow onion, raw (1 medium onion), 1 serving
*Canned Tomato, Crushed, 28oz, 16 oz
Carrots, raw, 2 carrot (7-1/2")
Zucchini, 2 cup, sliced
*bayleaf, 2 serving
*Cloves, whole (per clove), 5 serving
Cinnamon, ground, .5 tsp
Pepper, red or cayenne, .25 tsp
*ground tumeric, 1 tsp

Here is how you make Moroccan Chicken Stew:

1 In large pot heat oil and cook onion until tender.2 Mix in spices cook few seconds to release oils in spice add chicken and brown.3 Pour in peas and tomatoes, bring to boil lower heat and simmer 25 minutes4 Add carrots and zucchini cook another 10 minutes or until vegetable reach desired tenderness.5 Serve over couscous prepare per package instructionsServing Size: 6 - serving Great make ahead mealNumber of Servings: 6Recipe submitted by SparkPeople user DIGMYBOAT.

The nutritional information for Moroccan Chicken Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 284.4

• Total Fat: 6.1 g
• Cholesterol: 48.3 mg
• Sodium: 1,292.6 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 7.9 g
• Protein: 25.0 g