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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the couscous according to package directions. | 2. Heat the oil in a large pot over medium heat, and cook onion until tender. | 3. Add bay leaves, cloves, cinnamon, turmeric, and cayenne pepper to the onions. | 4. Add chicken to the pot and cook until well browned. | 5. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes. | 6. Stir in the carrots and zucchini. | 7. Season with salt. | 8. Cook until vegetables are tender, about 10 minutes. | 9. Serve stew over cooked couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat couscous	1	cup		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bay leaf	2			-	-	-	-
clove	5		crushed	28.77	6.8806	0.6268	1.365
cinnamon	1/2	teaspoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
chicken breast	6	boneless	skinless cubed boneless	-	-	-	-
garbanzo bean	1	can	drained	1133.4333	188.7556	61.3793	18.1109
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
carrot	2		cut	104.96	24.5248	2.3808	0.6144
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.