Moroccan Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dried Chick Peas1/2 2-3lb Roasting Chicken, skin removed 1 can Red Ripe Tomatoes, or 2 cup, chopped fresh2 stalks Celery, raw1 cup Onion, chopped 3 cloves GarlicCauliflower, raw, 1 head, small (4" dia) (remove)1 cup Red Peppers, sweet, chopped 3 tbsp Olive Oil.25 cup White Flour, white2 cups Butternut Squash cubed
Soak chickpeas overnight
Cook squash, save water, remove squash and set aside.
Chop chicken into large pieces and remove skin. Season with curry, salt pepper, cayenne and other seasonings to taste, add flour and toss. Heat oil in pain and when very hot, add chicken to braise. Add chopped onions and garlic. When chicken is brown on all sides, add squash water to deglaze the pan. Then add all other ingredients and more water as needed. Cook on low heat until chickpeas are tender and chicken is falling off the bone. Remove bones and serve. Good with rice or couscous.
Number of Servings: 8
Recipe submitted by SparkPeople user CREATIVELIZA.
Cook squash, save water, remove squash and set aside.
Chop chicken into large pieces and remove skin. Season with curry, salt pepper, cayenne and other seasonings to taste, add flour and toss. Heat oil in pain and when very hot, add chicken to braise. Add chopped onions and garlic. When chicken is brown on all sides, add squash water to deglaze the pan. Then add all other ingredients and more water as needed. Cook on low heat until chickpeas are tender and chicken is falling off the bone. Remove bones and serve. Good with rice or couscous.
Number of Servings: 8
Recipe submitted by SparkPeople user CREATIVELIZA.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 8.1 g
- Cholesterol: 38.8 mg
- Sodium: 194.6 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.4 g
- Protein: 18.1 g
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