Chicken Onion And Raisin Stew Recipes

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CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS



Chicken Stew with Carrots, Chickpeas, and Raisins image

Yield serves 6

Number Of Ingredients 14

1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
1/2 teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
1/2 cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous

Steps:

  • Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
  • Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
  • While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
  • (Per serving)
  • Calories: 381
  • Fat: 10g
  • Cholesterol: 76mg
  • Carbohydrate: 46g
  • Sodium: 473mg
  • Protein: 28g
  • Fiber: 5g

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