Moroccan Chicken Stew

Yields:	8 servings
Rate this Recipe

	Preparation	40 minutes
	Cooking	25 minutes
	Ready In	65 minutes

Ingredients

1	tablespoon	vegetable oil
1	each	jalapeno pepper	fresh, seeded, minced
1/4	teaspoon	coriander	ground
1/4	teaspoon	cumin	ground
1/4	teaspoon	cinnamon	ground
2	whole	chicken breasts	skinned, boned, cut into 11/2inch chunks
2	small	carrots	sliced diagonally 1/4 inch thick
1	small	onion	diced 1/2 inch
1	each	acorn squash	half of, seeded, pared, cut into 1/2inch dice
3 1/2	cups	chicken broth
1	medium	zucchini	scrubbed, cut into 1/2 inch dice
14	ounces	tomatoes	whole, coarsely chopped, liquid reserved
1/3	cup	raisins, seedless
1/2	cup	chickpeas (garbanzo beans)	canned, rinsed
1/4	teaspoon	salt
4	tablespoons	butter, unsalted
2	cups	couscous
1/4	cup	almonds	slivered, toasted
1	tablespoon	mint	minced fresh

Directions

Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.

Add chicken and toss to coat.

Let stand, stirring frequently, 30 minutes.

Combine carrots, onion, and acorn squash in 3-quart microwave safe casserole, cover with lid.

Microcook on HIGH power 5 minutes.

Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes.

Remove from oven and stir.

Microcook covered 5 minutes, stirring once halfway through cooking.

Stir in chicken with marinade; microcook covreed 3 minutes.

Stir in chick- peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer.

Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling.

Stir in couscous, cover pan, and remove from heat.

Let stand 5 minutes.

To serve, spoon couscous onto serving platter.

Top with chicken stew and sprinkle with almonds and mint.

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Member Review

Kompot W Spirytusie

This was good in the crookpot.I found myself with lots of apples and cranberries--found some dried fruit in the cabinets and put this together.It was good warm or cold --and a no fat dessert. Barb

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