Moroccan Chicken Stew

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 15 min

Ingredients

  • 6 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 medium yellow onion, chopped
  • 1 clove garlic
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cinnamon
  • 1 can (14.5 oz.) chicken broth
  • 1 can (16 oz.) chick peas or garbanzos or garbanzos, rinsed and drained
  • 1/2 cup chopped dried apricots

Directions

  1. Melt 2 tablespoons I Can't Believe It's Not Butter! ® Mediterranean Blend in large nonstick skillet over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
  2. Melt 2 tablespoons Spread in same skillet and cook onion, stirring occasionally, 4 minutes or until golden. Stir in garlic and cook 30 seconds. Add remaining 2 tablespoons Spread, then stir in flour, cumin, ginger and cinnamon. Cook, stirring occasionally, 2 minutes.
  3. Stir in broth, chick peas or garbanzos or garbanzo beans and apricots and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 2 minutes or until thickened. Stir in chicken and cook until chicken is thoroughly cooked.
  4. Serve, if desired, with hot cooked couscous and garnish with toasted almonds.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
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