Pears give this savory dinner a slight sweetness.

Moroccan Chicken & Pear Stew

Pears give this savory dinner a slight sweetness.

This recipe also meets K-12 requirements for federally reimbursable meal programs. For the larger recipes, visit https://eatcannedpears.com/k-12-schools

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CourseMain Course

CuisineMoroccan

Servings

Calories317kcal

Ingredients

1¼ pound Chicken thighs boneless, skinless
2 tablespoons Vegetable oil
½ teaspoon Black pepper
1 Onion sliced
1 cup Carrots sliced
3 tablespoons Whole wheat flour
2 teaspoons Curry powder
2 cups Chicken broth, low sodium low sodium
15 ounces Canned beans, low or no sodium any variety, low sodium
15 ounces Canned pears, no sugar added drained and diced
1½ cups Mixed vegetables Canned or Fresh

Instructions

Wash hands with soap and water.
Cut each chicken thigh into 3 or 4 pieces and set aside.
Heat a large skillet over medium heat, then add the oil.
When the oil is hot, add the chicken and brown on all sides, about 6 to 8 minutes.
Remove the browned chicken pieces from the pan and place on a plate then, season with pepper.
Lower the heat to medium. Add the onions and carrots to the pan and cook until the onion begins to soften, about 5 minutes.
Stir in the flour and curry powder then add the chicken broth and bring to a simmer.
Stir while cooking until the mixture begins to thicken. Add the browned chicken back to the pan with the beans and pears.
Simmer over low heat for 15 minutes, or until the chicken is tender and reaches an internal temperature of 165°F with a thermometer.
Add the veggies and lemon juice and cook 5 minutes more.

Notes

Serve hot with cooked brown rice.

Nutrition Facts

Moroccan Chicken & Pear Stew

Serving Size

1 serving

Amount per 1 Serving

Calories

317

% Daily Value*

Fat

Saturated Fat

Trans Fat

Cholesterol

Sodium

249

Carbohydrates

Fiber

Sugar

Protein

Vitamin D

µg

Calcium

Iron

Potassium

497

* Percent Daily Values are based on a 2000 calorie diet.

Moroccan Chicken & Pear Stew