Moroccan Chicken and Veggies

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Moroccan Chicken and Veggies


  • Serves 6
  • 4 skinless chicken thighs, cut into 1 inch cubes 2 (16 ounce) cans garbanzo beans, drained 1 (15 ounce) diced tomatoes 1 small red bell pepper, de-ribbed, seeded, cut into 1 inch squares 1 cup chopped red onion 1/4 cup raisins 2 tablespoons tomato paste 2 tablespoons water 3 cloves garlic, pressed 2 teaspoons instant chicken bouillon 1 1/2 teaspoons ground cumin 2 tablespoons peanut butter Hot cooked couscous or brown rice


Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5 quart slow cooker. Mix until well combined. Place chicken pieces on top of bean mixture. Cover and cook on low heat setting 6-7 hours, or until chicken is tender. Before serving, stir in peanut butter. Serve over couscous or brown rice. Per Serving: 385 Calories; 10g Fat; 27g Protein; 48g Carbohydrate; 9g Dietary Fiber; 49mg Cholesterol; 670mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat. SERVING SUGGESTIONS: Add a green salad and some whole grain pita bread. VEGETARIANS: Skip the chicken and add an extra can of garbanzos.

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