Moroccan Chicken Stew Recipe

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0 votes | 564 views
Servings: 12


Cost per serving $0.74 view details


  1. In Dutch oven heat oil and saute/fry onion and garlic. Stir in turmeric, cinnamon, red pepper, cloves and bay leaves. Add in chicken and stock; bring to boil. Reduce heat to low, cover and cook 25 min. Add in tomatoes, green pepper, carrots and salt; cook 1 more minute. Add in garbanzos and cook 10 min or possibly till chicken is done. Spoon rice into bowl and arrange stew around it, ladle in broth and sprinkle with raisins and almonds.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 12 servings
Calories 380  
Calories from Fat 64 17%
Total Fat 7.21g 9%
Saturated Fat 1.61g 6%
Trans Fat 0.1g  
Cholesterol 25mg 8%
Sodium 422mg 18%
Potassium 421mg 12%
Total Carbs 61.59g 16%
Dietary Fiber 6.3g 21%
Sugars 3.43g 2%
Protein 16.37g 26%
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