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Moroccan Chicken with Chickpeas
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This is another adaptation of a WW recipe. The original dredged the chicken in flour before browing, and was served with white rice. I've changed those things to make it Core.
 
Don't discard the lemon- it becomes tender and mellow as it cooks

Ingredients:

1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cubed
2 tsp olive oil
1 large onion(s), chopped
1 lemon(s), sliced, ends discarded and seeds removed
1 cup canned chickpeas, rinsed and drained
1 1/2 cup fat-free chicken broth
6 medium olive(s), green, sliced
2 cup cooked couscous or brown rice

Procedure:

  1. Sprinkle chicken with salt and pepper.

  2. In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.

  3. Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Stir in olives.

  4. Divide couscous among four plates and top with chicken.

4 servings
 
7 pts in the original version

jojo404's WW Core Recipe finds