Moroccan Chicken Stew

Photo: flickr user sashafatcat

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

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: 4servings (serving size: 1 cup chicken mixture and 1 cup couscous).

NOTES : Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.