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Ingredients Jump to Instructions ↓

  1. 1 tb Vegetable oil

  2. 1 Fresh jalapeno pepper,

  3. -seeded, minced

  4. 1/4 ts Ground coriander

  5. 1/4 ts Ground cumin

  6. 1/4 ts Ground cinnamon

  7. 2 Whole chicken breasts,

  8. -skinned, boned, cut into -1-1/2-inch chunks

  9. 2 sm Carrots, sliced diagonally

  10. -1/4-inch thick

  11. 1 sm Onion, diced (1/2-inch)

  12. 1/2 Acorn squash, seeded, pared,

  13. -cut into 1/2-inch dice

  14. 1/2 c Chicken broth

  15. 1 md Zucchini, scrubbed, cut into -1/2-inch dice

  16. 14 oz Whole tomatoes, coarsely

  17. -chopped, liquid reserved

  18. 1/3 c Raisins

  19. 1/2 c Canned chick-peas, rinsed

  20. 1/4 ts Salt

  21. 4 tb (1/2 stick) unsalted butter

  22. 2 c Couscous

  23. 1/4 c Slivered almonds, toasted

  24. 1 tb Minced fresh mint

Instructions Jump to Ingredients ↑

  1. 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.

  2. Makes 8 servings.

  3. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes.

  4. 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;

  5. microcook covered 2 minutes longer.

  6. Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling. Stir in couscous, cover pan, and remove from heat.

  7. Let stand 5 minutes.

  8. To serve, spoon couscous onto serving platter. Top with chicken stew and sprinkle with almonds and mint.

  9. Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium —–

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