Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 2 tablespoons olive oil; 4 chicken thighs, skinned; 1/2 onion, chopped; 1 can (14 1/2 ounce) stewed tomatoes (no salt added); 1/2 cup dried plum (prune) juice or orange juice; 6 pitted dried plums (prunes), diced; 1/4 teaspoon ground allspice; Kosher salt and freshly ground black pepper, to taste; 1 1/3 cups boiling water 1 cup plain tabbouleh; 1/2 cup chopped parsley

10 ingredients

1 steps

Ingredients

2 tablespoons olive oil
4 chicken thighs, skinned
1/2 onion, chopped
1 can (14 1/2 ounce) stewed tomatoes (no salt added)
1/2 cup dried plum (prune) juice or orange juice
6 pitted dried plums (prunes), diced
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper, to taste
1 1/3 cups boiling water 1 cup plain tabbouleh
1/2 cup chopped parsley

Directions

1

{"0":"Preparation Time: Approximately 30 minutes","2":"Cook Time: Approximately 50 minutes","4":"Preparation:","6":"Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onion; continue cooking until the onion and chicken are browned. Drain the excess fat. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper. Cover and cook 5 minutes over medium heat.","8":"Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally.","10":"Meanwhile combine the boiling water and tabbouleh in a medium saucepan. Cover and rest for 5 minutes. Add the parsley to tabbouleh and season to taste with salt and pepper. Serve the chicken and sauce on a bed of tabbouleh.","12":"Nutritional Information Per Serving: Calories 360; Fat 10g; Saturated fat 2g; Cholesterol 55mg; Sodium 470mg; Total Carbohydrate 52g; Fiber 11g; Protein 20g; Vitamin A 25%DV*; Vitamin C 40%DV; Calcium 8%DV; Iron 20%DV","14":"*Daily Value"}