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Ingredientes
- 4 x chicken leg quarters, skinned
- 1 Tbsp. extra virgin olive oil
- 1 med onion, cut into chunks
- 4 clv garlic, chopped
- 1 Tbsp. chopped ginger
- 2 med carrots, cut into chunks
- 1 c. canned chickpeas, liquid removed
- 1/2 c. golden brown raisins
- 2 x cinnamon sticks
- 1 tsp grnd cumin, or possibly more to taste
- 1/2 tsp turmeric
- 5 c. water
- 2 med zucchini, cut into chunks
- 2 c. couscous
Direcciones
- In large, non-stick soup or possibly stock pot*, place extra virgin olive oil over high heat. Add in chicken and cook about 10 min, turning to brown on all sides.
- Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water. Bring to simmer, reduce heat and cook for about 20 min.
- Stir in zucchini and simmer an additional 10 min. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls over couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 83 | 19% |
| Total Fat 9.38g | 12% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.05g | |
| Cholesterol 41mg | 14% |
| Sodium 194mg | 8% |
| Potassium 631mg | 18% |
| Total Carbs 71.0g | 19% |
| Dietary Fiber 6.8g | 23% |
| Sugars 10.82g | 7% |
| Protein 20.03g | 32% |
