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Savory Moroccan Vegetables With Chicken

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Savory Moroccan Vegetables With Chicken Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
513
Calories from Fat
54
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
66mg
22%
Sodium
326mg
14%
Total Carbohydrates
78g
26%
Dietary Fiber
6g
24%
Sugars
18g
Protein
39g
Calcium
5mg
1%

Number of servings: 4

Calories per serving: 513

Preparation time: 30 min

Total time: 50 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil, divided

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

12 cup chopped onion

2 minced garlic cloves

2 tsp ginger

1 tsp cumin

12 tsp cinnamon

12 tsp coriander

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

1 34 cups low-sodium chicken broth

14 cup raisins

12 dried apricots, chopped

2 cups chopped zucchini

12 cup frozen petite green peas

1 tsp cornstarch

1 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 12 tbsp olive oil. When hot, add chicken and cook 4 to 5 minutes or until cooked through. Transfer chicken to a plate. Set aside.

2. Add remaining 12 tbsp olive oil. When hot, add onion and garlic. Sauté for 1 to 2 minutes.

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

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

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

6. Mix the cornstarch with the water. Add to skillet and stir 2 to 3 minutes. Serve over hot couscous.

Makes 4 servings.

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