Best Moroccan Chicken Pritikin Style Recipes

MOROCCAN CHICKEN - PRITIKIN STYLE

Moroccan Chicken - Pritikin Style image

This is a surprisingly delicious chicken dish that uses no added fat or salt, and sets off the couscous perfectly. Don't skip the sultanas even if you're not fond of them - they don't overpower the sauce but add a subtle sweetness to the whole dish.

Provided by Bungy

Categories Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 small chicken breasts, cubed
2 large onions, chopped
1 green capsicum, chopped
3 carrots, sliced
2 large potatoes, peeled and chopped
1 (400 g) can tomatoes with juice
1/2 cup sultana
1 teaspoon soy sauce
1 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 saffron strands (optional)
2 1/2 cups water (approx) or 2 1/2 cups chicken stock (approx)
1 (400 g) can chickpeas, drained
4 cups zucchini, sliced
1/2 cup green peas, frozen
2 cups couscous (to serve)

Steps:

Place chicken, onions, capsicum, carrots, potatoes, tomatoes, sultanas and all seasonings.
Add enough water or stock to just cover ingredients.
Bring to the boil, reduce heat and simmer 40 mins.
Add chickpeas and zucchini and cook a further 20 minutes.
Stir in green peas then turn off heat.
Cook couscous by boiling 2 cups water, then add couscous, cover and let stand 5 minutes.
Use a fork to separate grains and fluff up.

Nutrition Facts : Calories 595.4, Fat 6.3, SaturatedFat 1.6, Cholesterol 30.9, Sodium 479.2, Carbohydrate 110.1, Fiber 13.5, Sugar 17.7, Protein 26.9

MOROCCAN CHICKEN

Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories World Cuisine Recipes African North African Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g