Moroccan Chicken Stew With Couscous
Spice it up with this traditional dish from northern Africa
PREP TIME :
- 1 Tbsp olive oil
- 1 lb skinless chicken legs, split (about 4 whole legs)
- 1 Tbsp Moroccan spice blend*
- 1 C carrots, rinsed, peeled, and diced
- 1 C onion, diced
- ¼ C lemon juice
- 2 C low-sodium chicken broth
- ½ C ripe black olives, sliced
- ¼ tsp salt
- 1 Tbsp chili sauce (optional)
- 1 C low- sodium chicken broth
- 1 C couscous (try whole- wheat couscous)
- 1 Tbsp fresh mint, rinsed, dried, and shredded thin (or 1 tsp dried)
- Heat olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to
- hold warm.
- Add spice blend to sauté pan and toast gently.
- Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.
- Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).
- Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous and remove from the heat. Cover and let stand for 10 minutes.
- Fluff couscous with a fork, and gently mix in the mint.
- When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste.
- Tip: Try serving with a side of Cinnamon-Glazed Baby Carrots.
- * You also can make your own Moroccan spice blend by mixing 1 teaspoon each of ground coriander, ground cumin, ground ginger, and ground cinnamon per 1 pound of meat or chicken. Make this mix in advance and store it in your pantry to use as needed.
Nutrition (per serving):
Calories 333, Total fat 12 g, Saturated fat 2 g, Cholesterol 51 mg, Sodium 415 mg, Total fiber 6 g, Protein 24 g, Carbohydrates 36 g, Potassium 478 mg