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    You are in: Home / Recipes / Moroccan Stewed Chicken Recipe
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    Moroccan Stewed Chicken

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 03, 2012

      My husband made this for me tonight; he has been making for himself for a few years (we're newlyweds). His recipe called for thighs too but he knows I don't like dark meat so he used boneless chicken breasts. It was very very tasty but a tad hot for me. I'd use 1/4 tsp cayenne if I were to make it; not 1/2 tsp.

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    • on July 29, 2008

      Made this the other day with skinless boneless chicken thighs. Added raisins and dried apricots to the recipe, and stewed it for much longer then the 20 minutes requested in the recipe. The sauce cooked down to a thick sauce and the result was incredible! Thanks for the recipe. Next time i will make it with chicken breast.

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    • on May 26, 2008

      I used chicken breast to make this dish and it smelled wonderful, the only problem we had was that it was extremely hot to us so next time I make this I will either cut down or leave out the cayenne pepper. Other than that the veggie mix and other flavors were amazing. Thank you for posting.

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    Nutritional Facts for Moroccan Stewed Chicken

    Serving Size: 1 (475 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.4
     
    Calories from Fat 60
    18%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 72.6 mg
    24%
    Sodium 486.9 mg
    20%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 4.7 g
    19%
    Protein 31.8 g
    63%

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