Moroccan Stewed Chicken


15 oz boneless, skinless chicken thighs (15P)

6 c zucchini, cubed (3C)

3 c okra, sliced (3C)

1 14.5 oz can diced tomatoes (1.75C)

1 c water

1 tsp olive oil (3F)

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp ground cinnamon

Chopped fresh cilantro for garnish


Heat oil in large saute pan over medium-high heat.

Season chicken with some black pepper and cook in pan until browned, approximately 2-3 minutes per side.  Add zucchini and continue cooking, stirring often.

When zucchini pieces have browned lightly, add okra, tomatoes, water, cayenne, cumin, and cinnamon.  Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Garnish with chopped cilantro. 

This makes 5 meals at 3P, 1.33C, and <1F. 

A great side to help complete this meal is steamed chopped cauliflower, with parsley and pine nuts (makes it just like our old favorite couscous).  

2 cups of cauliflower = 1C block.  Pine nuts 1 T = 4F.

Speak Your Mind