The Spice Is Right: Healthy Recipes That Turn Up the Heat

SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.

« Back to slideshow |

Print |

The Spice Is Right: Healthy Recipes That Turn Up the Heat

Moroccan Chicken Stew

Makes 4 servings

Ingredients
1 cup quick-cooking couscous
1 tablespoon olive oil
12 ounces skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1/3 cup sliced shallots
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground saffron or ground turmeric
1/8 teaspoon cayenne pepper
6 ounces baby pattypan squash or 1 1/2 cups sliced zucchini
1 cup slender baby carrots, tops trimmed
1 cup reduced-sodium chicken broth
1/4 cup golden or dark raisins
Fresh mint (optional)

Make It
1. Cook couscous according to package directions, omitting oil and salt; keep warm.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken, shallots and garlic to pan. Cook 2 minutes, stirring.
3. In a bowl, combine salt and all spices; sprinkle evenly over chicken. Cook, stirring, 2 minutes more, or until chicken is cooked.
4. Cut any large pieces of squash in half; add to skillet along with carrots, broth, and raisins. Bring to a boil; cover. Simmer 6 to 8 minutes, or until vegetables are crisp-tender.
5. Serve stew over couscous. Garnish with fresh mint, if desired.

Nutrition facts per serving:
363 calories, 24g protein, 51g carbohydrate, 7g fat (1g saturated), 9g fiber