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Title: Moroccan Chicken Stew
Yield: 4 Servings

Ingredients

  1 1/2 ts ground cumin
    1/2 ts salt
    1/4 ts pepper
    3/4 lb boneless skinless chicken
      1    breast halves
      1    cut into 1/2-inch strips
  1 1/2 c  water -- divided
  4 1/2 oz bite-size pitted prunes
      1    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).

Recipe By : Cooking Light, March 1995, page 175

From: Igor@digex.Net Date: 28 Jan 97 Mastercook
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