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Ingredientes
- 3/4 lb boneless skinless chicken thighs cut 1/2" strips
- 1/2 tsp salt
- 2 Tbsp. extra virgin olive oil
- 1/2 c. minced red onion
- 1 med zucchini shredded
- 1/3 c. minced liquid removed sun-dry tomatoes
- 2Â 1/2 c. chicken broth
- 1 can garbanzo beans - (15 1/2 ounce) rinsed, liquid removed
- 3 Tbsp. golden brown raisins
- 1Â 1/2 tsp grnd cumin
- 1 tsp crumbled saffron threads
- 1/2 tsp grnd allspice
- 1/2 tsp grnd nutmeg
- 1/4 tsp freshly-grnd white pepper
- 1 c. uncooked couscous
- 3 Tbsp. minced fresh cilantro leaves for garnish
Direcciones
- Sprinkle the chicken with salt. Place the extra virgin olive oil in a large Dutch oven over medium heat. Add in the chicken, onion, zucchini and tomatoes. Cook, stirring, till the chicken is no longer pink and the vegetables are tender, about 4 to 6 min.
- Add in all other ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 min or possibly till the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.
- This recipe yields 6 to 8 servings.
- Comments: If you cannot find a package of thighs at the market, buy whole chickens. You (or possibly the butcher) can cut up the chickens and freeze the leftover pcs for another use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 70 | 22% |
| Total Fat 8.06g | 10% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 27mg | 9% |
| Sodium 627mg | 26% |
| Potassium 582mg | 17% |
| Total Carbs 48.02g | 13% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.49g | 3% |
| Protein 15.86g | 25% |
