Slow-Cooker Moroccan Chicken with Orange Couscous

Preparation

1. Step 1

   Lightly spray a 3 1/2- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir.

   Step 2

   In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5 1/2 to 6 1/2 hours or on high for 2 1/2 to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through.

   Step 3

   While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture.

2. Nutrition Information

   Step 4

   (Per serving)

   Step 5

   Calories: 450

   Step 6

   Total fat: 2.5g

   Step 7

   Saturated: 0.5g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 0.5g

   Step 10

   Monounsaturated: 0.5g

   Step 11

   Cholesterol: 44mg

   Step 12

   Sodium: 108mg

   Step 13

   Carbohydrates: 76g

   Step 14

   Fiber: 11g

   Step 15

   Sugars: 27g

   Step 16

   Protein: 28g

   Step 17

   Calcium: 99mg

   Step 18

   Potassium: 833mg

3. Dietary Exchanges

   Step 19

   3 starch

   Step 20

   1 1/2 fruit

   Step 21

   1 vegetable

   Step 22

   2 1/2 very lean meat