Ingredients

serves 6

　　1 tablespoon all-purpose flour

　　2 pounds skinless, bone-in chicken thighs

　　1/2 teaspoon coarse salt

　　1 can (14 ounces) low-sodium chicken broth

　　1 cup drained canned chickpeas, rinsed

　　3 carrots, peeled and coarsely chopped

　　1/2 cup raisins

　　1 small onion, chopped

　　2 garlic cloves, minced

　　2 tablespoons finely chopped peeled fresh ginger

　　4 to 5 sprigs fresh thyme

　　1 tablespoon Dijon mustard

　　1 teaspoon finely grated lemon zest

　　1 box (5.8 ounces) couscous

　　

Step 1

Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.

　　

Step 2

Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.

　　

Step 3

While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 381

　　

Step 6

Fat: 10g

　　

Step 7

Cholesterol: 76mg

　　

Step 8

Carbohydrate: 46g

　　

Step 9

Sodium: 473mg

　　

Step 10

Protein: 28g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.