Stewed Moroccan Chicken
51g CARB
Serves 6
hands on 30 min.
slow cook 4 hr.
- 6 4- to 6-oz. skinless, boneless chicken thighs
- 2 cups reduced-sodium chicken broth
- 3 medium carrots, cut into ½-inch pieces
- 1 large yellow onion, halved and sliced ¼ inch thick
- 1 cup water
- ½ cup dried brown lentils, rinsed and drained
- 2 tsp. ground turmeric
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground ginger
- ⅛ to ¼ tsp. cayenne pepper (optional)
- 1 lemon
- 3 cups cauliflower florets
- 1 14.5-oz. can diced no-salt-added tomatoes, drained
- ⅓ cup golden raisins or finely chopped dried apricots
- 2 cups hot cooked whole wheat couscous
- 3 Tbsp. sliced almonds, toasted (tip
- Snipped fresh parsley (optional)
1. In a 4- to 5-qt. slow cooker combine the first 13 ingredients (through cayenne pepper if using). Cover and cook on low 3 hours or high 1½ hours or just until lentils are tender.
2. Remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. If slow cooker is on low, turn to high. Stir in lemon zest, cauliflower, tomatoes, and raisins. Cover and cook about 1 hour more or until cauliflower is tender.
3. Stir in lemon juice. Serve lentil mixture over couscous. Sprinkle with almonds and, if desired, parsley.
PER SERVING (1⅔ cups stew + ⅓ cup couscous each) cal 391, fat 7 g (1 g sat. fat), chol 106 mg, sodium 533 mg, carb 51 g (9 g fiber, 12 g sugars), pro 34 g
GLOBAL
Moroccan food features complex flavors created by assorted spices, so don’t be scared by the long ingredient list.
