Moroccan Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken broth soup

  Low sodium, canned

  3 cup or 720g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Onions

  Raw

  1 small or 70g

• Squash

  Summer, all varieties, raw

  3 medium or 588g

• Lemon juice

  Raw

  1 wedge yields or 6g

• Honey

  1 tbsp or 21g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

Directions

1. -In a pan on high heat, heat oil and fry chicken thighs until browned. -Add the stock and cinnamon. Cover and lower heat and simmer for 20 minutes. -Add pumpkin, squash, onion, lemon juice and honey, cover and simmer for another 20 minutes or until vegetables are cooked. Add prunes, salt and pepper and cook for an additional 5 minutes. -Cool before serving.