Moroccan chicken stew

Yield: 8 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 Fresh jalapeno pepper, seeded, minced
¼ teaspoon Ground coriander
¼ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
2 Whole chicken breasts, skinned, boned, cut into 1-1/2-inch chunks
2 smalls Carrots, sliced diagonally 1/4-inch thick
1 small Onion, diced (1/2-inch)
½ Acorn squash, seeded, pared, cut into 1/2-inch dice
3½ cup Chicken broth
1 medium Zucchini, scrubbed, cut into 1/2-inch dice
14 ounces Whole tomatoes, coarsely chopped, liquid reserved
⅓ cup Raisins
½ cup Canned chick-peas, rinsed
¼ teaspoon Salt
4 tablespoons (1/2 stick) unsalted butter
2 cups Couscous
¼ cup Slivered almonds, toasted
1 tablespoon Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987

This recipe gets 30% or less of its calories from fat. Not a low sodium recipe.

Makes 8 servings.

1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.

Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes.

2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; microcook covreed 3 minutes. Stir in chick- peas, ½ cup broth, and the salt; microcook covered 2 minutes longer.

3. Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling. Stir in couscous, cover pan, and remove from heat. Let stand 5 minutes.

4. To serve, spoon couscous onto serving platter. Top with chicken stew and sprinkle with almonds and mint.

Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium

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