Moroccan Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 lbs organic free range chicken breast strips4 carrots, chopped1 medium onion, chopped3 cloves garlic, chopped2 tbsp yellow curry powder1 tbsp garam masala1 cup tomato paste24 ounces organic low sodium vegetable broth1 14.5-ounce can chickpeas, drained and rinsed1/2 cup raisins1/2 cup chopped dried apricots2 T chopped cilantro, leaves only1/4 cup toasted slivered almonds2 tbsp olive oil
Place a large saute pan over medium heat. Add the oil to the pan. add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato paste and stir to combine.
Add the raw chicken, vegetable mixture and stock to the slow cooker. Cook on low for 4 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.
Sprinkle on the cilantro and almonds before serving.
Serve with whole-wheat couscous, prepared according to package directions. (Nutrition info not included.)
Makes 8 1-cup servings or 12 2/3-cup servings.
Serving Size: Makes 8 1-cup servings or 12 2/3-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIFIRERW.
Add the raw chicken, vegetable mixture and stock to the slow cooker. Cook on low for 4 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.
Sprinkle on the cilantro and almonds before serving.
Serve with whole-wheat couscous, prepared according to package directions. (Nutrition info not included.)
Makes 8 1-cup servings or 12 2/3-cup servings.
Serving Size: Makes 8 1-cup servings or 12 2/3-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIFIRERW.
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 6.1 g
- Cholesterol: 46.8 mg
- Sodium: 413.9 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 4.3 g
- Protein: 21.1 g
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