| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Moroccan | Poultry | 4 | Servings |
INGREDIENTS
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | lb | Boneless skinless chicken breast halves, cut into 1/2-inch strips |
| 1 1/2 | c | Water, divided |
| 4 1/2 | oz | Bite-size pitted prunes |
| Vegetable cooking spray | ||
| 1 | tb | Olive oil |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Ground cinnamon |
| 1 1/2 | c | Coarsely chopped onion |
| 1/2 | c | Low-salt chicken broth |
| 4 | c | Hot cooked couscous |
| 3 | tb | Sliced almonds, toasted |
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). Per serving: 947 Calories; 10g Fat (10% calories from fat); 47g Protein; 165g Carbohydrate; 49mg Cholesterol; 635mg Sodium NOTES : Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds. Recipe by: Cooking Light, March 1995, page 175 Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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