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Apricot Moroccan Chicken Over Couscous

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Apricot Moroccan Chicken Over Couscous Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
504
Calories from Fat
54
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
66mg
22%
Sodium
223mg
9%
Total Carbohydrates
77g
26%
Dietary Fiber
5g
20%
Sugars
18g
Protein
38g
Calcium
5mg
1%

Number of servings: 4

Calories per serving: 504

Preparation time: 25 min

Total time: 45 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil, divided

1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces

2 minced garlic cloves

12 cup chopped onion

2 tsp ginger

2 tsp cumin

14 tsp salt

12 tsp cinnamon

12 tsp coriander

2 cups butternut squash, peeled, cut into 1-inch pieces

1 34 cups reduced-sodium chicken broth

14 cup raisins

12 dried apricots, chopped

2 cups chopped zucchini

14 cup frozen petite green peas

2 tsp cornstarch

2 tbsp water

1 14 cups couscous, cooked according to directions without salt or fat

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 2 tsp olive oil. When hot, add chicken pieces and cook 4 to 5 minutes or until cooked through. Transfer chicken pieces to a plate. Set aside.

2. Add remaining 1 tsp olive oil to the skillet with garlic and onions. Sauté for 1 to 2 minutes.

3. Add ginger, cumin, cinnamon, coriander, butternut squash, chicken broth, raisins, apricots, and chicken pieces.

4. Bring to a boil. Cover. Reduce heat to simmer and cook 15 minutes.

5. Add zucchini and peas and cook 4 to 5 minutes or until vegetables are tender.

6. Mix cornstarch with water and add to the skillet. Cook for 1 to 2 minutes or until thickened. Serve over hot couscous.

Makes 4 servings.

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