Moroccan-Style Stewed Chicken

Moroccan-Style Stewed Chicken

32 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    7 h 10 m
Recipe by  Campbell's Kitchen

“Enjoy the complex flavors of Moroccan food in a slow cooker dish with Swanson®Chicken Stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion, raisins and chicken thighs.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir the stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion and raisins in a 6-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
  3. Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.

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Reviews (32)

Rate This Recipe
mosman
17

mosman

This is a four star recipe that with a few tweaks definitely has five star potential. Here's what I did to mine: First I added salt to the stew. The chicken stock has 33% less sodium and unfortunately if you don't add it while the dish is cooking, it suffers. Just be careful not to oversalt. I served the stew over steamed white rice and then toasted some pecans in butter and brown sugar and drizzled that over the top, it really brings all the flavors together. Mmmm, yummy!!!

melody
12

melody

Delicious and super easy to make. I followed the recipe and added a diced sweet potato. I also served with bread as others recommended which was a good idea.

dgilla44
11

dgilla44

The Moroccan Stewed Chicken was great!!! I took the Chicken out and made a roux to make it a thick sauce instead of a stew.... Escellent...

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 51.9 g
  • 17%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

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