• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Moroccan Chicken Stew

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 1/2 ts Ground cumin
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 3/4 lb Boneless skinless chicken
  • -breast halves, cut into
  • -1/2-inch strips
  • 1 1/2 c Water, divided
  • 4 1/2 oz Bite-size pitted prunes
  • Vegetable cooking spray
  • 1 tb Olive oil
  • 1 1/2 ts Ground ginger
  • 1 ts Ground turmeric
  • 1/2 ts Ground cinnamon
  • 1 1/2 c Coarsely chopped onion
  • 1/2 c Low-salt chicken broth
  • 4 c Hot cooked couscous
  • 3 tb Sliced almonds, toasted


Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add
chicken; seal bag, and shake to coat. Chill 1 hour.

Combine 1 cup water and the prunes in a medium saucepan; bring to a boil.
Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4
cup cooking liquid.

Coat a nonstick skillet with cooking spray; add oil. Place over medium heat
until hot.

Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add
onion, and saute 8 minutes. Add chicken, remaining 1/2 cup water, prunes,
reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce
heat, and simmer, uncovered, 10 minutes or until chicken is done. Yield: 4
servings (serving size: 1 cup chicken mixture and 1 cup couscous).

Per serving: 947 Calories; 10g Fat (10% calories from fat); 47g Protein;
165g Carbohydrate; 49mg Cholesterol; 635mg Sodium

NOTES : Place couscous on a serving platter; top with chicken mixture, and
sprinkle with almonds.

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