*  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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