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Moroccan Chicken Stew with Apricots

Moroccan Chicken Stew with Apricots

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

4 cups reduced-sodium chicken broth, divided
1 sweet potato
1/2 cup diced red onion
1 1/2 cups whole wheat couscous
1/2 cup orange juice
2 Tbsp. all-purpose flour
1 (14 oz.) can no-salt-added diced tomatoes, with juice
1 Tbsp. tomato paste
1 (15 oz.) can chickpeas, rinsed and drained
2 Tbsp. honey
1 1/2 tsp. ground cinnamon
1 1/4 tsp. curry powder
1/2 tsp. freshly ground black pepper
1/4 tsp. sal
1 Tbsp. cider vinegar
1 cup dried apricots
2 cups chopped skinned rotisserie chicken meat
2 tsp. grated orange zest
1/2 cup sliced almonds

directions:

1. Bring 2 1/2 cups of the broth to a boil over high heat in a large pot. While broth heats, peel sweet potato and cut into 1/3-inch dice. Add to broth along with onions and cook, uncovered, until sweet potato is just barely tender, about 6 to 8 minutes.
2. While sweet potato cooks, in a medium saucepan, bring remaining 1 1/2 cups of the broth to a boil over high heat. Remove from heat, stir in couscous, and cover. Set aside.
3. Add orange juice, flour, tomatoes, tomato paste, chickpeas, honey, cinnamon, curry powder, pepper, salt, and vinegar to the sweet potatoes. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook another 10 minutes. Stir occasionally, making sure the ingredients don't stick to the bottom.
4. Cut apricots in half. Add to the pot along with chicken. Cook until heated through, about 5 minutes. Add orange zest.
5. To serve, fluff reserved couscous with a fork and divide among 6 shallow bowls. Top with stew and garnish with almonds.
Source: Hannaford fresh Magazine, March - April 2013

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Quantity Ingredients  
4 cups reduced-sodium chicken broth, divided  
1 sweet potato  
1/2 cup diced red onion  
1 1/2 cups whole wheat couscous  
1/2 cup orange juice  
2 Tbsp. all-purpose flour  
1 (14 oz.) can no-salt-added diced tomatoes, with  
1 Tbsp. tomato paste  
1 (15 oz.) can chickpeas, rinsed and drained  
2 Tbsp. honey  
1 1/2 tsp. ground cinnamon  
1 1/4 tsp. curry powder  
1/2 tsp. freshly ground black pepper  
1/4 tsp. sal  
1 Tbsp. cider vinegar  
1 cup dried apricots  
2 cups chopped skinned rotisserie chicken meat  
2 tsp. grated orange zest  
1/2 cup sliced almonds  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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