Moroccan Chicken with Cous Cous

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2 Pinches cayenne pepper; or
Pepper; and Garlic Powder and Onion
1 lg Onion; chopped
1 lb Tomatoes; stewed, chopped
6 clove Garlic; minced fine
1 lb Chicken thighs without skin
1/2 c Chicken broth, low-sodium, -fat
1/2 c Chicken broth, low-sodium, -fat
1/4 c Garbanzo beans; canned
1 1/2 lb Chicken breast halves
1/2 c Couscous; medium-grained
1 1/2 ts Turmeric; or more to taste
1/8 c Currants; or raisins, packed
1/2 ts Cumin powder

Original recipe makes 4



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" on Apr 21, 1998

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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 6y ago

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