Moroccan Chicken Stew - WWP=8
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/8 cup all-purpose flour4-6 boneless, skinless chicken thighs (about 1 1/2 pounds)Kosher salt and ground pepper2 tablespoons olive oil1 medium onion, diced1 piece fresh ginger (2 inches long), peeled1 cinnamon stick2 cuos reduced-sodium low fat chicken broth1 medium sweet potato (about 1/2 pound total), peeled and cut into 1-inch chunks1-1/2 cups Calabasa or any Winter Squash cut into 1-inch chunksPinch of saffron, (optional)2 tablespoons fresh lemon juiceCilantro sprigs, for garnish (optional)
Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper. Garnished with cilantro.
If desired... Serve chicken stew with couscous or rice. Additional calories and WW Points
Serving Size: Makes 5 1-1/2 Cup Servings
Number of Servings: 5
Recipe submitted by SparkPeople user LPWILLIAMS1.
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper. Garnished with cilantro.
If desired... Serve chicken stew with couscous or rice. Additional calories and WW Points
Serving Size: Makes 5 1-1/2 Cup Servings
Number of Servings: 5
Recipe submitted by SparkPeople user LPWILLIAMS1.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 14.1 g
- Cholesterol: 114.2 mg
- Sodium: 787.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.5 g
- Protein: 28.5 g
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