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A northern African chicken stew with vegetables modified for all phases of the Fat Flush Plan.
1/2 tsp allspice
1/2 tsp cinnamon
1 tsp cayenne pepper
8 oz chicken breast meat
1/4 cup chicken stock
1/2 lb green beans, snipped ends
1 clove garlic, minced
5 large mushrooms, sliced
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onions, sliced thick
1/2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> mixed bell pepper strips
1 medium zucchini squash, thick slices
1 5" long sweet potato, cut in cubes
1 large turnip, cut in cubes
1 individual packet stevia sweetener
Poach, then brown chicken breasts in chicken stock in electric skillet or cast iron skillet.
Add enough water to have a little bubbling liquid.
Add onion slices around chicken, and sprinkle allspice, cinnamon, garlic and red pepper over all.
Simmer for 20 minutes or so, turning chicken once. Add Stevia to sauce (and a little more water, if needed).
Add turnips and sweet potatoes. Simmer for 20 more minutes.
Add all other vegetables except green beans, and stir gently. Lay green beans on top. Cover, and allow to steam until beans are crisp/tender (maybe 5 minutes).
Serve with brown or wild rice.
Note: for Fat Flushers, sweet potatoes permitted if on Phase 3, and skip the rice.
in 1 serving of Moroccan Chicken.
, 54% carbs, 39% protein.
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