Moroccan Stewed Chicken (from Men's Health Mag)
- Number of Servings: 8
Ingredients
Del Monte Diced Tomatoes, No Salt Added, 1.55 cup (remove)Cinnamon, ground, .5 tsp (remove)Chicken Thigh, 8 thigh, bone and skin removed (remove)Zucchini, 1 cup, sliced (remove)Swanson Chicken Broth 99% Fat Free, 1 cup (remove)Pepper, red or cayenne, .5 tsp (remove)Chickpeas (garbanzo beans), 2 cup (remove)Olive Oil, Extra Virgin, .5 tbs (remove)*Cumin seed, 1 tsp (remove)
Heat oil in large saute pan or a wide pot over med-high heat. Season the chicken thighs with salt & pepper, place them in pan, & cook for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini & continue cookin, stirring occasionally. When zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, & cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender & cooked through. Season to taste with more salt & pepper & garnish with chopped Cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user APRILMARTIN1.
Number of Servings: 8
Recipe submitted by SparkPeople user APRILMARTIN1.
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 4.3 g
- Cholesterol: 56.7 mg
- Sodium: 317.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.8 g
- Protein: 17.0 g
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