Chicken Stew with Carrots, Chickpeas, and Raisins
Recipe information
Yield
serves 6
Ingredients
1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
1/2 teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
1/2 cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous
Preparation
Step 1
Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
Step 2
Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
Step 3
While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 381
Step 6
Fat: 10g
Step 7
Cholesterol: 76mg
Step 8
Carbohydrate: 46g
Step 9
Sodium: 473mg
Step 10
Protein: 28g
Step 11
Fiber: 5g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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