MOROCCAN CHICKEN STEW

• 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 into
• -1 -1 /2 -inch chunks
• 2 sm Carrots, sliced diagonally
• -1 /4 -inch thick
• 1 sm Onion, diced (1 /2 -inch)
• 1 /2 Acorn squash, seeded, pared,
• -cut into 1 /2 -inch dice
• 3 1 /2 c Chicken broth
• 1 md Zucchini, scrubbed, cut into
• -1 /2 -inch dice
• 1 4 oz Whole tomatoes, coarsely
• -chopped, 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

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