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Moroccan Chicken Stew

Contributed by: Bob's Red Mill Natural Foods

  • 1/2 cup Sliced Almonds
  • 4 Chicken Breasts
  • 1 Small Onion, diced
  • 3 Cloves Garlic, minced or pressed
  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 3 cups Chicken Stock (unsalted)
  • 1 cup cooked Garbanzo Beans
  • 1 cup Tomatoes, peeled and diced
  • 1/2 cup Red Wine
  • 6 to 8 Mushrooms, quartered
  • 1/ tsp 2 Salt
  • 3/4 cup Whole Grain Teff
  • 1 cup Green Peas
  • 1 Tbsp Extra Virgin Olive Oil

Directions

1. Heat large dutch oven, add oil, and brown chicken breasts on both sides. Remove chicken, and saute onion over medium heat until translucent. Add garlic, cumin and coriander. Stir for 1 minute, add chicken stock, garbanzos, tomatoes, red wine, mushrooms, and salt. Bring to boil and, using wire whisk, stir in teff. Reduce heat to low, add chicken, cover and simmer for 30 minutes.

2. Add green peas and continue cooking until tender (about 3 minutes). Divide into individual serving dishes and garnish each with almonds.

Makes 8 Servings.
Moroccan Chicken Stew

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Products Used in this Recipe

Sliced Almonds
 Baking Aids
Sliced Almonds
View Details »
Garbanzo Beans
 Grains Beans Seeds
Garbanzo Beans
View Details »
Whole Grain Teff
 Gluten Free
Whole Grain Teff
View Details »
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Nutritional Information

Serving Size: 1 serving (298g) Amount Per
Serving 		% Daily
Value
Calories 320  
Calories from Fat 110  
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat g %
Cholesterol 45mg 15%
Sodium 460mg 19%
Potassium g %
Total Carbohydrate 25g 8%
Dietary Fiber 6g 24%
Sugars 3g 0%
Protein 24g 48%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.