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Moroccan Chicken Stew

chicken, moroccan, stews

1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb boneless skinless chicken
1 breast halves
1 cut into 1/2-inch strips
1 1/2 cup water -- divided
4 1/2 oz bite-size pitted prunes
1 vegetable cooking spray
1 tablespoon olive oil
1 1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/2 cup coarsely chopped onion
1/2 cup low-salt chicken broth
4 cup hot cooked couscous
3 tablespoon sliced almonds -- toasted

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 Recipes (Mailing List) Ä

Yield: 4 servings

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