Try this Moroccan Chicken with Fruited Couscous recipe, or contribute your own.
Suggest a better descriptionCHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating. Preheat skillet over medium heat. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink. Remove chicken from pan. Set aside. 2. Add water, eggplant, onion and green pepper to skillet. Bring to boiling; reduce heat. Cook, covered, over medium heat about 10 minutes or until vegetables are tender. Drain. 3. Add *undrained* tomatoes, tomato sauce, cinnamon, ginger, turmeric, salt, pepper and cloves. Bring to boiling; reduce heat and simmer, uncovered, 10 minutes or until desired consistency. Add chicken and heat through. Serve chicken and sauce over fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium saucepan. Add couscous and raisins; stir to combine. Remove from heat. Cover and let stand about 5 minutes. To serve, fluff with a fork.
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Serving Size: 1 Serving (1153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 501 | ||
Calories from Fat: 23 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 5038.1mg | 174 % | |
Potassium 3312.6mg | 87 % | |
Total Carbohydrate 109.7g | 32 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 91.8g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 501
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