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Nutrition Information*
per serving
Calories: 265.1
Total Sugars: 5.3g
Carb.: 20.2g
Fiber: 5.3g
Total Fats: 4.5g
Cholesterol: 72.6mg
Protein: 29.7g
Sodium: 445.1mg
*Data provided by USDA
2 pounds chicken breast halves ; cut into 2 inch pieces
15 ounces chickpeas ; canned, drained
14 1/2 ounces tomatoes ; canned, diced
1 onions ; minced
2 cloves garlic ; minced
2 large carrots ; peeled and diced
2 large sweet potatoes ; peeled and diced
1/2 teaspoon turmeric ; ground
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon parsley ; dried
1/2 teaspoon black pepper
1 teaspoon salt
Submitted by plerby
This Morrocan chicken dish is made in a slow cooker/Crockpot.
Cal: 265 Fat: 4g Carbs: 20g Protein: 30g Fiber: 5g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
13.3
--
6.7
21.1
6.9
24.2
59.4
18.5
Calories: 265.1
Total Sugars: 5.3g
Carb.: 20.2g
Fiber: 5.3g
Total Fats: 4.5g
Cholesterol: 72.6mg
Protein: 29.7g
Sodium: 445.1mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Put the chickpeas, sweet potatoes, onion, garlic and chicken in a slow cooker.
Combine the salt, cinnamon, cumin, parsley, pepper and turmeric in a small bowl. Sprinkle the seasoning mixture onto the chicken and vegetable mixture. Stir in the diced tomatoes.
Cover the slow cooker and cook on high heat for 4-5 hours, until the sweet potatoes are tender and the sauce has thickened.
Combine the salt, cinnamon, cumin, parsley, pepper and turmeric in a small bowl. Sprinkle the seasoning mixture onto the chicken and vegetable mixture. Stir in the diced tomatoes.
Cover the slow cooker and cook on high heat for 4-5 hours, until the sweet potatoes are tender and the sauce has thickened.
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