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Moroccan Chicken Stew

Microwave.Lady's picture
Ingredients
  Sliced carrots 1 Cup (16 tbs) (1/4 Inch Thick)
  Onion 1 Medium, cut into 1/2-inch pieces
  Rutabaga 1 Cup (16 tbs) (1/4 Inch)
  Ground coriander 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Caraway seed 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Zucchini 1 Medium, cut into 1/4-nch slices
  Canned no salt added whole tomatoes 14 1⁄2 Ounce (1 Can)
  Raisins 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Frozen cooked squash 12 Ounce (1 Package)
  Chicken breasts 24 Ounce, split in half, skin removed
Directions

In 3-quart casserole, combine carrots, onion, rutabaga, coriander, cinnamon, cayenne, caraway and pepper.
Cover.
Microwave at High for 9 to 13 minutes, or until vegetables are tender, stirring twice.
Stir in zucchini, tomatoes, raisins and salt.
Set aside.
Unwrap squash and place on plate.
Microwave at High for 4 minutes, or until defrosted.
Add to vegetable mixture.
Arrange chicken breast halves on vegetable mixture.
Cover.
Microwave at High for 20 to 25 minutes, or until chicken near bone is no longer pink, turning chicken over and rearranging after half the time.
Serve chicken with vegetable mixture on couscous, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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