This is a one-pot meal (my favorite weekday dish) and requires very few ingredients to get a flavorful, nutrient-rich dinner on the table in 30 minutes.
Moroccan Chicken Stew
Adapted from Women’s Health / 4 servings / Prep time: 5-10 min / Cook time: 25 min
- 3 boneless skinless chicken breasts
- 1 green pepper (chop 3/4 of the pepper…and save the rest for a snack)
- 1 head of broccoli (chopped)
- 1 can chickpeas/garbanzo beans (16oz)
- 1 can diced tomatoes (14.5oz)
- 1/2 Tbsp olive oil
- 1 c. chicken stock or water
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp ground cinamon
- salt and pepper
On the side: Cook 1 box of couscous per package instructions and mix with 1/2 cup of golden raisins and 2Tbsp toasted pine nuts. To make it easier, I cooked a box of Near East Couscous mix with Toasted Pine Nuts and then just added raisins.
- Cut the chicken into chunks the size of dark meat thighs (see picture). I wear disposable gloves when I handle raw chicken or meat b/c then I can just throw them in the garbage, wash my hands quickly and not feel like I’m all germy.
- Season chicken with salt and pepper
- Heat oil in a large saute pan or wide pot over medium-high heat
- When oil is hot (starts to shimmer), add chicken and cook until browned on both sides. Add broccoli and peppers and continue cooking, stirring often.
- When veggies have browned slightly, add chickpeas, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Mix together. Turn heat to low and simmer, uncovered, until chicken is tender and cooked through.
- Serve over couscous