Moroccan Chicken Stew

Ingredients

  • 2 Cups  reduced-sodium chicken broth, divided
  • 2/3 Cups  quick cooking couscous
  • 6 s  pitted dates, quartered
  • 1 /14 Pound  boneless, skinless chicken breast halves, cut into bite-size pieces
  • 6 s  green onions, cut into 1-inch pieces
  • 3 s  cloves garlic, minced
  • 1 Tablespoon  vegetable oil
  • 1 Teaspoon  cumin
  • 1 Teaspoon  paprika
  • 1/2 Teaspoon  turmeric
  • 1/4 Teaspoon  cinnamon
  • 1/4 Teaspoon  ground red pepper
  • 2 Cups  baby carrots, halved lengthwise
  • 2 Cups  2 cups torn, fresh spinach or 10 ounces frozen chopped spinach, thawed and well drained
  • 1 1/4 Cup  mixed multi-grain flakes and crunchy oat clusters, such as Kellogg's Smart Start Cereal

Chicken and vegetables are combined with spices, couscous, and crunchy cereal for a healthy and satisfying meal.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

Directions

In a medium saucepan, bring 1 cup of the chicken broth to a boil. Stir in couscous and dates. Remove from heat. Cover. Let stand at least 5 minutes or until liquid is absorbed.

In 12-inch nonstick skillet coated with cooking spray, cook chicken, onions, and garlic in hot oil for 3 minutes or until chicken is tender. Sprinkle with cumin, paprika, turmeric, cinnamon, and red pepper. Stir in carrots. Cook and stir for 1 minute more. Add remaining 1 cup broth to chicken mixture. Bring to a boil.

Meanwhile, place spinach in colander. Firmly press to remove excess liquid. Stir spinach and cereal into couscous. Spoon couscous mixture into 6 serving bowls. Ladle chicken mixture over couscous mixture. Serve immediately.

 

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