Slow-Cooker Moroccan Chicken with Orange Couscous Recipe

Name: Slow-Cooker Moroccan Chicken with Orange Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 medium carrots, cut crosswise into 1/2-inch pieces; 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings; 1 large rib of celery, chopped; 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1 1/2- to 2-inch cubes; 1/3 cup dried plums, coarsely chopped; 1/3 cup dried apricots, coarsely chopped; 1/3 cup golden raisins; 1/3 cup white balsamic vinegar; 2 tablespoons all-purpose flour; 1 cup dry white wine (regular or nonalcoholic); 3 tablespoons firmly packed light brown sugar; 3 medium garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne; 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained; 1/2 cup water; 1/2 cup fresh orange juice; 1 cup uncooked whole-wheat couscous

Servings: persons

Cooking spray
2 medium carrots, cut crosswise into 1/2-inch pieces
1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings
1 large rib of celery, chopped
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1 1/2- to 2-inch cubes
1/3 cup dried plums, coarsely chopped
1/3 cup dried apricots, coarsely chopped
1/3 cup golden raisins
1/3 cup white balsamic vinegar
2 tablespoons all-purpose flour
1 cup dry white wine (regular or nonalcoholic)
3 tablespoons firmly packed light brown sugar
3 medium garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained
1/2 cup water
1/2 cup fresh orange juice
1 cup uncooked whole-wheat couscous

1
Lightly spray a 3 1/2- or 4-quart slow cooker with cooking spray.
2
Put the carrots, onion, and celery in the slow cooker.
3
Place the chicken cubes over the vegetables.
4
Top with the dried plums, apricots, and raisins.
5
Dont stir.
6
In a medium bowl, whisk together the vinegar and flour until smooth.
7
Gradually whisk in the wine.
8
Whisk in the remaining chicken ingredients except the beans.
9
Pour over the chicken mixture.
10
Dont stir.
11
Cook, covered, on low for 5 1/2 to 6 1/2 hours or on high for 2 1/2 to 3 hours, or until the chicken and vegetables are tender.
12
Stir in the beans.
13
Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through.
14
While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat.
15
Remove from the heat.
16
Stir in the couscous.
17
Let stand, covered, for 5 minutes.
18
Fluff with a fork.
19
Spoon onto plates.
20
Ladle the chicken mixture over the couscous mixture.
21
(Per serving)
22
Calories: 450
23
Total fat: 2.5g
24
Saturated: 0.5g
25
Trans: 0.0g
26
Polyunsaturated: 0.5g
27
Monounsaturated: 0.5g
28
Cholesterol: 44mg
29
Sodium: 108mg
30
Carbohydrates: 76g
31
Fiber: 11g
32
Sugars: 27g
33
Protein: 28g
34
Calcium: 99mg
35
Potassium: 833mg
36
3 starch
37
1 1/2 fruit
38
1 vegetable
39
2 1/2 very lean meat

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cooking spray, 2 medium carrots, cut crosswise into 1/2-inch pieces, 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings, 1 large rib of celery, chopped, and more.

Yes, Slow-Cooker Moroccan Chicken with Orange Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Moroccan Chicken with Orange Couscous

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