• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Moroccan Chicken Stew with Brown Rice

  • Recipe Submitted by on

Category: Beans, Poultry, Rice

 Ingredients List

  • 2 ts Olive
  • 6 oz Skinless boneless chicken
  • -breast
  • 4 oz Onion; chopped
  • 1 tb Ground cumin; or less to
  • -taste
  • 2 ts Pureed ginger
  • 1 ts Paprika; for color
  • 1/8 ts Cayenne pepper
  • 2 1/2 c Low sodium chicken broth
  • 6 oz Baby zucchini
  • 8 oz Cooked garbanzo beans;
  • -drained
  • 1 1/2 c Brown basmati rice cooked
  • Salt and black pepper
  • 2 tb Chopped fresh cilantro; or
  • -substitute young spinach
  • -leaves
  • Cornstarch solution; to
  • -thicken
  • 4 ts Lemon curd

 Directions

There's a picture of a Moroccan Chicken Soup with Couscous on the cover of
Sam Gugino's book, Cooking to Beat the Clock. This stew is a knock-off
inspired by that sight. This recipe serves 2. If you like the flavors of
Moroccan cuisine, check out another book: Mediterranean Cooking by Matthew
Kenney and Sam Gugino: www.samcooks.com

1. Heat a nonstick saucepan. Cut chicken into bite-sized pieces. Add oil to
pan. Saute chicken. While chicken browns, chop onion in food processor. Add
onion to the pan and cook briefly. Add the cumin, ginger, paprika and a
pinch of cayenne. Cook, stirring, until aromatic. Add broth, stir and bring
just to a boil. Reduce heat, cover and simmer for a few minutes while you
prepare the next vegetable.

2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice
half-circles 1/4-inch thick. Add to the stew. Bring to a boil; add the
garbanzos. Reduce heat to simmer uncovered. Cook for about 4 minutes. Add
the cooked rice and heat through: 1- 2 minutes. Taste and add salt,
pepper(s) and cilantro. Thicken if needed with a slurry of cornstarch and
water. Serve with a dab or two of lemon curd and optional slice of bread.
Serves 2 generously.

Per serving: 598 Calories; 7g Fat (10% calories from fat); 52g Protein; 93g
Carbohydrate; 66mg Cholesterol; 972mg Sodium

RECIPE VARIATIONS: Instead of pasta (1/4 cup instant couscous) we used
leftover brown basmati rice. Instead of ground ginger, we pureed fresh. We
also used less chicken than he suggested 6 instead of 9 ounces). Our
version was thick enough to be called a stew and we added the lemon curd
condiment.

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