Try this Moroccan Chicken Stew with Brown Rice recipe, or contribute your own.
Suggest a better descriptionTheres a picture of a Moroccan Chicken Soup with Couscous on the cover of Sam Guginos book, Cooking to Beat the Clock. This stew is a knock-off inspired by that sight. This recipe serves 2. If you like the flavors of Moroccan cuisine, check out another book: Mediterranean Cooking by Matthew Kenney and Sam Gugino: www.samcooks.com 1. Heat a nonstick saucepan. Cut chicken into bite-sized pieces. Add oil to pan. Saute chicken. While chicken browns, chop onion in food processor. Add onion to the pan and cook briefly. Add the cumin, ginger, paprika and a pinch of cayenne. Cook, stirring, until aromatic. Add broth, stir and bring just to a boil. Reduce heat, cover and simmer for a few minutes while you prepare the next vegetable. 2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice half-circles 1/4-inch thick. Add to the stew. Bring to a boil; add the garbanzos. Reduce heat to simmer uncovered. Cook for about 4 minutes. Add the cooked rice and heat through: 1- 2 minutes. Taste and add salt, pepper(s) and cilantro. Thicken if needed with a slurry of cornstarch and water. Serve with a dab or two of lemon curd and optional slice of bread. Serves 2 generously. Per serving: 598 Calories; 7g Fat (10% calories from fat); 52g Protein; 93g Carbohydrate; 66mg Cholesterol; 972mg Sodium RECIPE VARIATIONS: Instead of pasta (1/4 cup instant couscous) we used leftover brown basmati rice. Instead of ground ginger, we pureed fresh. We also used less chicken than he suggested 6 instead of 9 ounces). Our version was thick enough to be called a stew and we added the lemon curd condiment. Recipe by: Adapted from p. 116 Cooking to Beat the Clock Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (990g) | ||
Recipe Makes: 2 | ||
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Calories: 1008 | ||
Calories from Fat: 100 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 1225mg | 42 % | |
Potassium 2003mg | 53 % | |
Total Carbohydrate 183.2g | 54 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 165.7g | ||
Protein 46.6g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1008
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