Moroccan Chicken Stew
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | lb | Boneless skinless chicken breast halves, cut into 1/2-inch strips |
| 1 1/2 | c | Water, divided |
| 4 1/2 | oz | Bite-size pitted prunes |
| Vegetable cooking spray | ||
| 1 | tb | Olive oil |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Ground cinnamon |
| 1 1/2 | c | Coarsely chopped onion |
| 1/2 | c | Low-salt chicken broth |
| 4 | c | Hot cooked couscous |
| 3 | tb | Sliced almonds, toasted |
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