| 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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