Moroccan Chicken Stew

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3/4 lb	340g / 11oz	Boneless skinless chicken breast halves
		Cut into 1/2-inch strips
1 1/2 cups	355ml	Water - divided
4 1/2 oz	127g	Bite-size pitted prunes
		Vegetable cooking spray
1 tablespoon	15ml	Olive oil
1 1/2 teaspoons	7.5ml	Ground ginger
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cinnamon
1 1/2 cups	93g / 3.3oz	Coarsely chopped onion
1/2 cup	118ml	Low-salt chicken broth
4 cups	948ml	Hot cooked couscous
3 tablespoons	45ml	Sliced almonds - toasted

Recipe Instructions

Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.

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

Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot.

Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and saute 8 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. Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup couscous).

Source:
Cooking Light, March 1995, page 175

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