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Moroccan Chicken Stew
Source: dLife

A hearty Moroccan-inspired chicken and butternut squash stew.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 220.2
Total Carbs 22.8 g
Dietary Fiber 4.7 g
Sugars 5.4 g
Total Fat 6.0 g
Saturated Fat 1.9 g
Unsaturated Fat 0.6 g
Potassium 335.6 mg
Protein 18.5 g
Sodium 416.3 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 each  medium garlic cloves
1 cup  tap water
1 cup  chopped scallions
3 tbsp  fresh lemon juice
0 3/4 tsp  ground cumin
0.125 tsp  ground allspice
0 3/4 lb  boneless skinless chicken breasts
1 tbsp  olive oil
2 each  butternut squash
1 each  red onion
1 cup  canned chickpeas
0.6667 cup  low sodium chicken broth
0 1/4 cup  chopped parsley
2 tsp  cornstarch
2 oz  canned green olives
Directions
  1. In large bowl combine garlic, 1/2 cup scallions, lemon juice, cumin, and allspice. Add chicken, toss to coat.
  2. Cover and refrigerate 20-30 minutes.
  3. In large stew pot, heat oil over medium. Add squash and onion. Cook until lightly golden, stirring frequently (approximately 5 minutes).
  4. Add chickpeas, broth, and parsley. Bring to a boil.
  5. Add chicken, with marinade. Reduce to simmer. Cover and cook until chicken is cooked through and vegetables are tender, about 8 minutes.
  6. In a small cup, whisk cornstarch and water until well blended. Add cornstarch, remaining 1/2 cup scallions and olives, if desired, to stew.
  7. Bring to boil, stirring constantly until sauce is slightly thickened, about 1 minute. Serve.

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