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    You are in: Home / Recipes / One-Pan Moroccan Stewed Chicken Recipe
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    One-Pan Moroccan Stewed Chicken

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Helping Hands's Note:

    My husband came across this recipe in Men's Health magazine and asked me to make this. We just had this tonight for the first time, and we loved it! We appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! It has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of Indian/Moroccan food. I also loved that this was ready in under 30 minutes. Yummylicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large saute pan or electric skillet.
    2. 2
      Sprinkle chicken thighs with salt and pepper.
    3. 3
      Place thighs in pan and brown on each side (2-3 minutes per side).
    4. 4
      Add the zucchini, stir and saute, until tender and lightly browned.
    5. 5
      Add the garbanzo beans (drained), diced tomatoes, and chicken broth.
    6. 6
      Sprinkle all with cumin, cayenne, and cinnamon.
    7. 7
      Turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
    8. 8
      Season with salt and pepper.
    9. 9
      Sprinkle with cilantro.
    10. 10
      Serve with whole grain rice or cooked couscous.
    11. 11
      NOTE: If you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.

    Ratings & Reviews:

    • on June 10, 2008

      35

      This is a great tasting recipe, but it needs a bit of help or more direction I think. The only changes I made were to use boneless skinless breasts, and I added some minced garlic and ginger. The dish came out with a TON of liquid and was more like soup. Should the tomatoes and beans be drained? I think that 1 cup of broth was just too much. If there is that much liquid, it should either be written as a soup or have something to thicken the liquid. It does work well if you serve it in a bowl with couscous. Again though, the taste and flavor of this is awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2008

      55

      Such a good recipe. I found it in Men's Health also, but misplaced it. My girlfriend and I love this. Such a flavorful dish. I like to use a tad more cayenne for a little extra zing. You can also substitute skinless chicken breasts for the thighs. Great meal, thanks for posting!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008

      55

      My husband found this in Men's Health, but we misplaced the recipe and were lucky enough to find it online. This is the third time we've made this in a month, and not something we traditionally try, but the chicken is very moist and flavorful. I highly recommend this. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for One-Pan Moroccan Stewed Chicken

    Serving Size: 1 (444 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 667.7
     
    Calories from Fat 145
    21%
    Total Fat 16.1 g
    24%
    Saturated Fat 3.2 g
    16%
    Cholesterol 188.8 mg
    62%
    Sodium 1529.1 mg
    63%
    Total Carbohydrate 71.5 g
    23%
    Dietary Fiber 15.4 g
    61%
    Sugars 10.7 g
    42%
    Protein 61.0 g
    122%

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