Served as starter. Non-vegetarian dish.

Moroccan

1 Tablespoon Vegetable Oil

1 fresh jalapeno Pepper, seeded, minced

1/4 teaspoon Ground Coriander

1/4 teaspoon Ground Cumin

1/4 teaspoon Ground Cinnamon

2 Whole Chicken Breasts, skinned, boned, cut into 1-1/2-inch chunks

2 Carrots, sliced diagonally, 1/4-inch thick

1 Onion, diced (1/2-inch)

1/2 Acorn Squash, seeded, pared, cut into 1/2-inch dice

3 1/2 cup Chicken broth

1 Zucchini, scrubbed, cut into 1/2-inch dice

14 oz Whole Tomatoes, coarsely chopped, liquid reserved

1/3 cup Raisins

1/2 cup canned Chick-peas, rinsed

1/4 teaspoon Salt

4 Tablespoon (1/2 stick) unsalted Butter

2 cup Couscous

1/4 cup Slivered Almonds, toasted

1 Tablespoon minced fresh Mint

Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes. Combine carrots, onion, and acorn squash in 3-quart microwave-safe casserole; cover with lid. Micro-cook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; micro-cook covered 3 minutes. Remove from oven and stir. Micro-cook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; micro-cook covered 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt; micro-cook covered 2 minutes longer. 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. To serve, spoon couscous onto serving platter. Top with chicken stew and sprinkle with almonds and mint.

Serves: 8

You may also be interested in ...