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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 14 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
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