Moroccan Hen Stew
Hen and vegetables are blended with spices, couscous, and crunchy cereal for a healthy and gratifying meal.
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- 2 cup diminished-sodium rooster broth, divided
- 2/3 cup snappily cooking couscous
- 6 pitted dates, quartered
- 1 /14 pound boneless, skinless rooster breast halves, minimize into chunk-measurement pieces
- 6 inexperienced onions, minimize into 1-hump pieces
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon flooring crimson pepper
- 2 cup small one carrots, halved lengthwise
- 2 cup 2 cups torn, unusual spinach or 10 oz. frozen chopped spinach, thawed and properly drained
- 1 1/4 cup mixed multi-grain flakes and crunchy oat clusters, equivalent to kellogg’s shipshape open cereal
- In a medium saucepan, bring 1 cup of the rooster broth to a boil. Scoot in couscous and dates. Rob from heat. Duvet. Let stand a minimal of 5 minutes or till liquid is absorbed.
- In 12-hump nonstick skillet lined with cooking spray, cook dinner rooster, onions, and garlic in sizzling oil for 3 minutes or till rooster is tender. Sprinkle with cumin, paprika, turmeric, cinnamon, and crimson pepper. Scoot in carrots. Cook and stir for 1 minute extra. Add closing 1 cup broth to rooster combination. Raise to a boil.
- Meanwhile, space spinach in colander. Firmly press to decide on out excess liquid. Scoot spinach and cereal into couscous. Spoon couscous combination into 6 serving bowls. Ladle rooster combination over couscous combination. Encourage without delay.