Try this Moroccan Style Chicken and Potato Stew recipe, or contribute your own.
Suggest a better descriptionIn Dutch over or large saucepan, heat oil over medium-high heat. Add chicken, brown on all sides, about 8 minutes. Remove chicken from pot; set aside.
In same pot, cook and stir onion and garlic 4 to 5 minutes or until onion is translucent. Stir in seasonings; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and rasins; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.)
Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice before serving.
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 90 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 1058.8mg | 37 % | |
Potassium 1792.7mg | 47 % | |
Total Carbohydrate 79.1g | 23 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 68.9g | ||
Protein 36g | 51 % | |
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: 533
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