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Title: Moroccan Chicken Stew
Yield: 8 Servings

Ingredients

      1 tb Vegetable oil
      1    Fresh jalapeno pepper;
           -seeded, minced
    1/4 ts Ground coriander
    1/4 ts Ground cumin
    1/4 ts Ground cinnamon
      2    Whole chicken breasts;
           -skinned, boned, cut
           chunks
      2 sm Carrots; sliced diagonally
           thick
      1 sm Onion; diced (1/2-inch)
    1/2    Acorn squash, seeded, pared;
           - cut into 1/2-inch di
  3 1/2 c  Chicken broth
      1 md Zucchini, scrubbed; cut into
           dice
     14 oz Whole tomatoes; coarsely
           liquid reserved
    1/3 c  Raisins
    1/2 c  Canned chick-peas; rinsed
    1/4 ts Salt
      4 tb (1/2 stick) unsalted butter
      2 c  Couscous
    1/4 c  Slivered almonds; toasted
      1 tb Minced fresh mint

Instructions

Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987
This recipe gets 30% or less of its calories from fat. Not a low sodium
recipe.

Makes 8 servings.

1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add
chicken and toss to coat. Let stand, stirring frequently, 30 minutes.

2. 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.

3. 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.

4. To serve, spoon couscous onto serving platter. Top with chicken stew
and sprinkle with almonds and mint.

Nutrition Information per Serving: 416 calories 24 g protein 53
g carbohydrates 12 g fat (26% of calories) 603 mg sodium

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Preparation Time: 0:00

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