Chicken and Vegetable Stew

Makes:: 6 servings
Time to Prepare:: 0:30
Time to Cook:: 0:30

Ingredients

1 tbls

Corn Oil
1 med

Jalapeno Peppers
1/4 tsp

Coriander Leaves
1/4 tsp

Cumin Seed
1/4 tsp

Cinnamon
2 breast

Raw Chicken Breast
2 med

Carrots
1 small

Onions
1/2 med

Squash
3 1/2 cup

Canned Chicken Broth
1 med

Summer Squash
14 oz

Canned Tomatoes
1/3 cup

Raisins
1/2 cup

Chickpeas, canned
1/4 tsp

Table Salt
4 tbls

Butter, no salt
2 cup

Couscous, dry
1/4 cup

Almonds
1 tbls

Fresh Spearmint

Directions

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. Microwave on High power 5 minutes. add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microwave covered 3 minutes. Remove from oven and stir. Microwave covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; microwave covered 3 minutes. Stir in chickpeas, 1/2 cup broth, and the salt; microwave covered 2 minutes longer.

3. Meanwhile, heat remaining 2 cups broth and the butter in a 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.