Wednesday, October 17, 2007

Moroccan Chicken Stew

Notes: Slow-cooker recipe, allow enough time! Serves 6

  • 2 turnips, peeled, cut into 1-inch pieces (about 1 ¼ C)
  • 1/2 C chopped onion
  • 1 C fresh baby carrots, halved lengthwise
  • 1 Tbsp chicken-flavor instant bouillon and seasoning
  • 1 ½ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 ¼ lb boneless skinless chicken thighs
  • 1 ½ C water
  • 3 Tbsp lemon juice
  • 1 small zucchini (abt 4oz), cut into ½ inch pieces
  • 1 small yellow squash (abt 4 oz), cut into ½ inch pieces
  • 1 (15 oz) can garbanzo beans, drained
  • 1 (10 oz) pkg uncooked couscous

1. In 3 ½ to 4 quart slow cooker, combine turnips, onion and carrots.In small bowl, combine instant bouillon, cumin, cinnamon and cayenne pepper; mix well. Sprinkle over vegetables.
2. Top vegetables with chicken thighs. Pour 1 ½ C water and lemon juice over chicken.
3. Cover; cook on LOW setting for 8 to 10 hours.
4. During last 30 minutes of cooking, gently stir in zucchini, squash and beans. Meanwhile, during last 5 minutes of cooking, prepare couscous as directed on package.
5. To serve, spoon couscous into serving bowls; top with stew.

6 servings

Nutritional Information: Calories 420; Calories from Fat 100; Total Fat 11g; Saturated Fat 3g; Cholesterol 60mg; Sodium 850mg; Total Carbohydrate 54g; Dietary Fiber 8g; Sugars 5g; Protein 27g

Dietary Exchanges: 3 ½ Starch, 1 Vegetable, 2 Lean Meat, ½ Fat OR 3 ½ Carbohydrate, 1 Vegetable, 2 Lean Meat, ½ Fat

Robyn's notes: The prep is fairly fast, though. He and I both really liked this. It can look nicely upscale, too, impressive for guests.

Monday, October 15, 2007

Chicken Stew


  • 2 to 2.5 C chopped cooked chicken (about 3 boneless skinless chicken breasts)
  • 1 can (14oz) whole tomatoes, undrained
  • 1 large potatoes, cut into 1-inch pieces
  • 1/4 pound okra, sliced
  • 1/2 large onion, chopped
  • 1/2 of a 14oz can cream-style corn (or a 7oz can if possible)
  • 1/4 C ketchup
  • 1/4 C barbecue sauce

1. Combine chicken, tomatoes with juice, potatoes, okra and onion in slow cooker. Cover; cook on LOW 6 to 8 hours or until potatoes are tender.
2. Add corn, ketchup and barbecue sauce. Cover; cook on HIGH 30 minutes.


Robyn's notes: easy, prep is quick