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Try this Moroccan Chicken with Cous Cous recipe, or contribute your own. "Ethnic" and "Casseroles" are two of the tags cooks chose for Moroccan Chicken with Cous Cous.
"This dish was great, the raisins and stewed tomatoes gave it a little bit of sweetness and the spices gave it a little kick, great combination of flavors. Will defiantly make again!"- peelhere
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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 1.4), Cholesterol mg 153, Carbs 35.6, Dietray Fiber grams 2.9 Protein 55.4, Sodium 795 Recipe by: Renny Darling "The Moderation Diet" Posted to MC-Recipe Digest by "Carol"
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peelhere 4 years agoThis dish was great, the raisins and stewed tomatoes gave it a little bit of sweetness and the spices gave it a little kick, great combination of flavors. Will defiantly make again!