Moroccan Chicken Stew

Recipes Ingredients:

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

Recipe Instructions:

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