Moroccan-Style Chicken and Couscous

Meaty chicken pieces, sweet potatoes and a kaleidoscope of spices simmer slowly in a stew pot, resulting in amazing aromas and fabulous flavors. Remove the skin to make the chicken more healthful.
30 min.
1 hrs. 30 min.



1. Season chicken with salt and black pepper. In a Dutch oven, heat oil over medium-high heat. Brown chicken pieces on all sides in hot oil. Remove chicken from Dutch oven; set aside.
2. In same Dutch oven, cook onion, bell pepper and garlic until softened. Stir in chicken broth, apricots, almonds, cinnamon, caraway seeds, cumin, cardamom, turmeric and cayenne pepper. Add
chicken pieces. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour. Using a slotted spoon, remove chicken pieces from Dutch oven; cover and keep warm. Add sweet potatoes to Dutch oven; cook for 10 to 15 minutes or until tender. Stir in basil. Add chicken pieces to Dutch oven. Heat through.
3. Serve chicken and sweet potato mixture with couscous. If desired, garnish with basil leaves.

Nutrition Per Serving

688 g Calories, 21 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 143 mg Cholesterol, 726 mg Sodium, 64 g Carbs, 8 g Fiber, 20 g Sugar, 58 g Protein
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