Moroccan chicken with cous cous

Yield: 4 Servings

Measure Ingredient
1½ pounds Chicken breast halves without skin
1 pounds Chicken thighs without skin
Pepper; Garlic Powder, Onion Powder, to taste
½ cup Chicken broth; low sod, fat free (Swanson)
1 pounds Tomatoes; stewed, chopped and drained
1 large Onion; chopped
6 Garlic clove; minced fine
1½ teaspoon Turmeric; or more to taste
½ teaspoon Cumin powder
⅛ cup Currants; or raisins, packed
2 Pinches cayenne pepper; or less to taste
½ cup Couscous; medium-grained
½ cup Chicken broth; low sod, fat free (Swanson)
¼ cup Garbanzo beans; canned, rinsed and drained



Sprinkle chicken pieces with the pepper, garlic and onion powders. Bake chicken at 350 degrees for 30 minutes, basting with some of the juices accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook together the sauce ingredients for 20 minutes. Lay partly-cooked chicken into the sauce, cover pan, and continue cooking chicken for 30 minutes or until tender. Meanwhile, prepare the couscous. Place couscous in a small saucepan. Bring chicken broth to a boil, and pour over couscous, stirring until mixture is nicely blended. Cover pan, cook over low heat for 1 minute, and allow to stand for 5 minutes. Liquid should be absorbed. Stir in chick peas and heat through. Fluff up with fork.

NOTES : Weight Watcher Points - 8 Calories 423.9, Total Fat grams 5.9 (sat fat 1⅖), Cholesterol mg 153, Carbs 35⅗, Dietray Fiber grams 2.9 Protein 55⅖, Sodium 795

Recipe by: Renny Darling "The Moderation Diet" Posted to MC-Recipe Digest by "Carol" <Cook2go@...> on Apr 21, 1998

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