12 oz skinless, boneless chicken thighs or breast halves, cut into 1-in. pieces
1/3 cups sliced shallots
3 garlic cloves, minced
1/2 tsp. salt
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground saffron or ground turmeric
1/8 tsp cayenne pepper
6 oz baby pattypan squash or 1 1/2 cups sliced zucchini
1 cup slender baby carrots, top trimmed
1 cup reduced- sodium chicken broth
1/4 cup golden or dark raisins
Instructions
Cook couscous according to package directions, omitting oil and salt; keep warm.
In a large non-stick skillet, heat oil over med-high heat. Add chicken, shallots, and garlic to pan. Cook 2 min., stirring.
In a bowl, combine salt and all spices; sprinkle evenly over chicken. Cook, stirring, 2 min. more, or until chicken is cooked.
Cut any large pieves of squash in half; add to skillet along with carrots, broth, and raisins. Bring to a boill; cover. Simmer 6-8 min., or until vegetables are crisp-tender.
Serve stew over couscous.
Originally Submitted
2/19/2009
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