By Mauricio
NYP-Nutrition-NYPBeHealthy Recipes-Moroccan Chicken with Chickpe
Updated at: Wed, 17 Jan 2024 00:23:44 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Nutrition per recipe
Calories881.4 kcal (44%)
Total Fat39.6 g (57%)
Carbs95.9 g (37%)
Sugars17.9 g (20%)
Protein34.1 g (68%)
Sodium906.2 mg (45%)
Fiber31.5 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

2 tablespoonsextra virgin olive oil

¼ cuponion
diced

¼ cupcelery
diced

½ teaspoonground ginger

⅛ teaspoonground turmeric

⅛ teaspoonground cinnamon

⅛ teaspoonground nutmeg

⅛ teaspoonground black pepper

1 ½ cupsgreen lentils canned
low sodium, drained and rinsed

½ cupkidney beans canned
low sodium, drained and rinsed

1 cupchickpeas canned
low sodium, drained and rinsed

1 cupchicken stock
low sodium

½ cuptomatoes diced canned

⅓ cupfresh cilantro
chopped

1lemon juiced

1 tablespoonlemon zest
from the above lemon

cilantro
for garnish
Instructions
Step 1
In a large bowl, create your mojo marinade by combining all the ingredients except the chicken and mixing thoroughly. If using fresh oregano, finely chop before adding to the bowl.
Step 2
Marinate the chicken in one cup of mojo marinade for at least 15 minutes or up to 3 hours.
Step 3
Remove cutlets from marinade and grill for 1 ½ minutes per side or sauté 2-3 minutes per side.
Step 4
Add the remaining unused marinade to the grilled chicken.
Step 5
Serve immediately and garnish with fresh oregano.
Step 6
Chickpea & Lentil Stew
Step 7
In a large saucepot, on medium-high heat, heat oil in a pan. Add onions and celery and cook until softened.
Step 8
Add ginger, turmeric, cinnamon, nutmeg and black pepper and cook stirring constantly for about 1 minute.
Step 9
Stir in lentils, kidney beans, and chickpeas and continue to cook for about 2 minutes.
Step 10
Pour in chicken stock, bring to a boil and simmer uncovered for 5 minutes. Add diced tomatoes and reduce.
Step 11
Add chopped cilantro, lemon juice and lemon zest and cook for another 5 minutes.
Step 12
Garnish with a sprig of cilantro. Serve hot with the pan seared chicken breast.
Notes
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