*  Exported from  MasterCook  *

                         MOROCCAN CHICKEN STEW

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Moroccan                         Poultry
               Soups/stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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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