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Moroccan chicken stew with cinnamon-orange couscous
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Moroccan stew with orange cinnamon couscous, olives, and raisins

A moroccan stew that uses pantry staples and is ready in 35 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
Calories: 620kcal

Ingredients

Stew

  • 2 Tbs olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 28- ounce can crushed tomatoes
  • 1 15- ounce can chickpeas
  • 1 cup chicken broth
  • 2 bay leaves
  • 1/2-3/4 lb cooked shredded chicken*
  • 1/2 cup chopped kalamata olives
  • Salt & pepper to taste

Couscous

  • 1/4 cup low sodium chicken broth**
  • Juice from 2 oranges about 1 cup
  • Zest from 2 oranges
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 3/4 cup dry couscous
  • 1/2 cup raisins
  • 2 tsp ground cinnamon

Instructions

PREP WORK

  • Chop the onions, mince the garlic, and shred the chicken. Zest the oranges, then squeeze juice from them into a liquid measuring cup. If you have more or less than 1 cup, that is fine. Chop the olives.

MAKE THE STEW

  • Heat olive oil in a dutch oven or large soup pot. Add the onions and cook until soft (7-10 minutes). Add garlic and oregano and cook for 1-2 minutes until fragrant.
  • Add crushed tomatoes, chickpeas, broth, bay leaves, a tiny bit of salt and pepper. Bring to a boil and then simmer for 15 minutes. While this simmers, make the couscous.

MAKE THE COUSCOUS

  • Bring the olive oil, 1.25 cups of liquid (a combo of orange juice and chicken broth), zest and salt to a boil.
  • Add cinnamon to liquid and stir it in. Then add couscous and raisins. Stir, remove from heat and let the couscous absorb the liquid for 5 minutes.

TEST STEW & SIMMER 5 MORE MIN

  • Taste for seasonings, adjust as needed. Test chickpeas and continue to cook until they are to your desired softness. This might take another 5-10 minutes.
  • When chickpeas are ready, or almost ready, add in chicken and olives. Simmer until they are warm.

COMBINE & SERVE

  • Place some couscous in a bowl. Add stew. Add more olives and raisins if you want :)

Notes

* I use leftover rotisserie chicken, about 2.5 ounces a person.
** Juice the oranges, and then add chicken broth to end up with a total of 1.25 cups of liquid for the couscous.

Nutrition

Serving: 1g | Calories: 620kcal | Protein: 30g | Fat: 24g | Saturated Fat: 3g | Sodium: 1103mg | Fiber: 6g | Sugar: 9.5g