Recipe: Moroccan Chicken Stew

MOROCCAN CHICKEN STEW

1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 1/2 cups water, divided use
4 1/2 ounces bite-size pitted prunes
Vegetable cooking spray
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-salt chicken broth
4 cups hot cooked couscous
3 tablespoons sliced almonds, toasted

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.

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

Makes 4 servings (serving size: 1 cup chicken mixture and 1 cup couscous)
Source: Cooking Light magazine, March 1995