Filled with flavor, this Moroccan Stew is a healthy and hearty meal; perfect for a winter night! The best part is you can come home to this hot, fiber and vitamin rich meal after a long day at the office by using your crock pot!
¾ lb. skinless, boneless chicken breasts
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and diced
1 red pepper, diced
2 large cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 cup dried chickpeas
1 28 oz can low sodium diced tomatoes (with juice)
1 cinnamon stick
2 1/2 cups low sodium vegetable broth
Added at the end of cooking: 1 bunch of kale (about 2 cups), chopped and tough stems removed
1. Add chicken breast, olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes, cinnamon stick, and chicken broth to the slow cooker. Cook on high for 6 hours.
2. When the crock pot switches to the “warm” setting, add the kale to wilt it.
3. Just before serving season to taste with salt and pepper. Remove the cinnamon stick and serve over brown rice, if desired.
Nutrition Information per serving (serves 4): Calories 470, Total Fat 10g (Saturated fat 1.5g), Cholesterol 70mg, Sodium 260mg, Carbohydrate 56g, Fiber 16g, Sugar 17g, Protein 40g, Vitamin A 340% DV, Vitamin C 180% DV, Iron 35% DV, Calcium 25% DV