Moroccan Chicken Stew
By: Anonymous
Published: Sunday, December 20, 2009 - 10:43pm

Ingredients




1 1/2 teaspoons Ground cumin
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 pound Boneless skinless chicken breast halves, cut into ½-inch strips
1 1/2 cups Water, divided
4 1/2 ounces Bite-size pitted prunes
Vegetable cooking spray
1 tablespoon Olive oil
1 1/2 teaspoons Ground ginger
1 teaspoon Ground turmeric
1/2 teaspoon Ground cinnamon
1 1/2 cups Coarsely chopped onion
1/2 cup Low-salt chicken broth
4 cups Hot cooked couscous
3 tablespoons Sliced almonds, toasted

Preparation

1 Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour. 2 Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. 3 Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4 cup cooking liquid. 4 Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. 5 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. 6 Yield: 4servings (serving size: 1 cup chicken mixture and 1 cup couscous). 7 NOTES : Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.