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Chicken and Squash Stew with Prunes

chicken - breast, stews

3 boneless skinless chicken breasts; cubed
1 lb squash; peeled and cubed
1 tablespoon oil
1 medium onion; chopped
3 cloves garlic; minced
4 teaspoons all purpose flour
1 teaspoon ground coriander
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
3/4 teaspoon chicken stock
1 can (19 oz) tomatoes
1 cup prunes; pitted
2 tablespoons fresh parsley; chopped

In Dutch oven, heat oil over medium-high heat; brown chicken, in batches, until no longer pink. Transfer to plate; set aside. Reduce heat to medium and cook onion and garlic for about 3 minutes or until softened. Add flour, coriander, ginger and cinnamon; cook, stirring, for 1 minute. Stir in squash and stock; add tomatoes, breaking up with a spoon. Bring to boil. Return chicken to pot; reduce heat, cover and simmer for 20 minutes. Add prunes and parsley; cook, uncovered, for about 10 minutes or until thickened and squash is tender. Total fat: 40 g.

Contributor: Canadian Living Magazine (November, 1996)

Yield: 4 servings

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