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Ingredientes
- 2 tsp olive
- 6 ounce skinless boneless chicken breast
- 4 ounce onion minced
- 1 Tbsp. grnd cumin or possibly less to taste
- 2 tsp pureed ginger
- 1 tsp paprika for color
- 1/8 tsp cayenne pepper
- 2Â 1/2 c. low sodium chicken broth
- 6 ounce baby zucchini
- 8 ounce cooked garbanzo beans liquid removed
- 1Â 1/2 c. brown basmati rice cooked
- Â Â salt and black pepper
- 2 Tbsp. minced fresh cilantro
- Â Â or possibly substitute young spinach leaves
- Â Â cornstarch solution to thicken
- 4 tsp lemon curd
Direcciones
- There's a picture of a Moroccan Chicken Soup with Couscous on the cover of Sam Gugino's book, Cooking to Beat the Clock. This stew is a knock-off inspired by which sight.
- This recipe serves 2. If desired the flavors of Moroccan cuisine, check out another book: Mediterranean Cooking by Matthew
- 1. Heat a nonstick saucepan. Cut chicken into bite-sized pcs. Add in oil to pan. Saute/fry chicken. While chicken browns, chop onion in food processor.
- Add in onion to the pan and cook briefly. Add in the cumin, ginger, paprika and a healthy pinch of cayenne. Cook, stirring, till aromatic. Add in broth, stir and bring just to a boil. Reduce heat, cover and simmer for a few min while you prepare the next vegetable.
- 2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice half-circles 1/4-inch thick. Add in to the stew. Bring to a boil; add in the garbanzos. Reduce heat to simmer uncovered. Cook for about 4 min. Add in the cooked rice and heat through: 1- 2 min. Taste and add in salt, pepper(s) and cilantro. Thicken if needed with a slurry of cornstarch and water. Serve with a dab or possibly two of lemon curd and optional slice of bread.
- Serves 2 generously.
- RECIPE VARIATIONS: Instead of pasta (1/4 c. instant couscous) we used leftover brown basmati rice. Instead of grnd ginger, we pureed fresh. We also used less chicken than he suggested 6 instead of 9 ounces). Our version was thick sufficient to be called a stew and we added the lemon curd condiment.
- NOTES : The brown basmati rice added a nuttiness. The lemon curd was a like ....putting a Hershey's kiss in a brown bag lunch!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 743g | |
| Recipe makes 2 servings | |
| Calories 849 | |
| Calories from Fat 118 | 14% |
| Total Fat 13.52g | 17% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 485mg | 20% |
| Potassium 1410mg | 40% |
| Total Carbs 145.82g | 39% |
| Dietary Fiber 12.3g | 41% |
| Sugars 3.96g | 3% |
| Protein 38.72g | 62% |
