Chicken and Squash Moroccan Stew

Name: Chicken and Squash Moroccan Stew
Prep time: 30 min
Total time: 4 h
Yield: 8
Cuisine: Moroccan
Ingredients: 2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground cinnamon; Nonstick cooking spray; 1 1/4 cups dry brown lentils, rinsed and drained; 1 medium onion, cut into thin wedges; 3 1/2 cups reduced-sodium chicken broth; 1 cup water; 1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces; 1/2 cup snipped dried apricots or golden raisins; Sliced green onions (optional)

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Prep 30 min
Total 4 hr 0 min
Ingredients 14
Servings 8

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83% less sat fat • 58% less sodium than the original recipe. Moist, flavorful chicken thighs are perfect for slow cooking. Add a warm blend of spices and you have a satisfying stew that you’ll want to make often.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Nonstick cooking spray
1 1/4 cups dry brown lentils, rinsed and drained
1 medium onion, cut into thin wedges
3 1/2 cups reduced-sodium chicken broth
1 cup water
1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
1/2 cup snipped dried apricots or golden raisins
Sliced green onions (optional)

Directions

1

In a large bowl, combine chicken, garlic, cumin, coriander, pepper, and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.
2

Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all in cooker.
3

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onions.

Nutrition Information

270 Calories, 4 1/2g Total Fat, 32g Protein, 26g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 270

Calories from Fat: 40

Total Fat: 4 1/2g; 0%

Saturated Fat: 1g; 0%

Trans Fat: 0g

Cholesterol: 95mg; 0%

Sodium: 320mg; 0%

Total Carbohydrate: 26g; 0%

Dietary Fiber: 10g; 0%

Sugars: 6g

Protein: 32g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 10%; 10%

Calcium: 4%; 4%

Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

83% less sat fat • 58% less sodium than the original recipe. Moist, flavorful chicken thighs are perfect for slow cooking. Add a warm blend of spices and you have a satisfying stew that you’ll want to make often.