Moroccan Chicken Stew

Makes 8 Servings

INGREDIENTS

  • 1-1/4 pounds boneless, skinless chicken thighs
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, thinly sliced
  • 1 cup diagonally sliced carrot
  • 3 tablespoons flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cinnamon
  • 2 cups chicken broth
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 can (15 ounces) Bartlett pears, drained and diced
  • 1-1/2 cup sliced zucchini
  • 2 tablespoons lemon juice
  • METHOD

    Cut each chicken thigh into 3 or 4 pieces. In large skillet heat oil. Brown chicken in hot oil about 6 to 8 minutes; season with salt and pepper. Remove chicken from pan. Add onions and carrots to pan; cook until onion is wilted, about 5 minutes. Stir in flour and spices; add chicken broth. Cook and stir until thickened. Return chicken to skillet. Stir in garbanzo beans and pears. Simmer 15 minutes over low heat until chicken is tender. Add zucchini and lemon juice; cook 10 minutes more.

    NUTRITION (Per Serving)
    Calories: 469
    Carbohydrate: 41g
    Fiber: 7g
    Protein: 28g
    Fat: 22g
    Sodium: 1130mg
    Cholesterol: 70mg