Moroccan chicken stew

Yield: 8 servings

Ingredients:

1 tb Vegetable oil -cut into 1/2-inch dice
1 Fresh jalapeno pepper
3 1/2 c Chicken broth

Instructions:

-seeded minced 1 md Zucchini scrubbed cut into 1/4 ts Ground coriander -1/2-inch dice 1/4 ts Ground cumin 14 oz Whole tomatoes coarsely 1/4 ts Ground cinnamon -chopped liquid reserved 2 Whole chicken breasts 1/3 c Raisins -skinned boned cut into 1/2 c Canned chick-peas rinsed -1-1/2-inch chunks 1/4 ts Salt 2 sm Carrots sliced diagonally 4 tb (1/2 stick) unsalted butter -1/4-inch thick 2 c Couscous 1 sm Onion diced (1/2-inch) 1/4 c Slivered almonds toasted 1/2 Acorn squash seeded pared 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