1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
1/2 cup snipped dried apricots or golden raisins
Sliced green onions (optional)
Instructions
In a large bowl, combine chicken, garlic, cumin, coriander, pepper, and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.
Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onions.
Serving
Suggestions
Nutrition Info- Calories 270; Total Fat 4.5g (Sat. Fat 1g); Cholesterol 95mg; Sodium 320mg; Total Carbs 26g (Fiber 10g, Sugars 6g); Protein 32g
Originally Submitted
5/19/2010
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