Moroccan chicken stew

Recipe Information

Ingredients

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 pound skinned, boned chicken breasts, cut into 1/2-inch strips

• 1 1/2 cups water, divided

• 20 bite-size pitted prunes (about 4 1/2 ounces)

• 1 tablespoon olive oil

• 1 1/2 teaspoons ground ginger

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon

• 1 1/2 cups coarsely chopped onion

• 1/2 cup low-sodium chicken broth

• 4 cups couscous, prepared

• 3 tablespoons sliced almonds, toasted

Directions

• Place first three ingredients in a large, zip-top, heavy-duty, plastic bag. Add chicken; seal bag, and shake to coat. Chill one hour.

• Combine one cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand one hour while chicken marinates. Drain prunes, reserving 1/4 cup cooking liquid.

• Add oil to a nonstick skillet and place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook one minute, stirring constantly. Add onion and sauté eight minutes.

• Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.

• Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.

Nutrition (per serving)

• Calories: 460 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Polyunsaturated fat: 1g

• Cholesterol: 49mg

• Sodium: 364mg

• Carbohydrate: 69g

• Fiber: 4g

• Protein: 30g

• Calcium: 85mg