Chicken and Prune Stew

Chicken and Prune Stew
Recipe type: Entree
 
This Chicken and Prune Stew is a Moroccan food recipe paired nicely over top of couscous.
Ingredients
  • 1½ tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • ¾ lb chicken breast, sliced
  • 1½ cup water
  • 4½ oz prunes, pitted
  • 1 tbsp olive oil
  • 1½ tsp ginger
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 1½ cup onion, chopped
  • ½ cup chicken broth
  • 4 cup couscous, prepared and hot
  • 3 tbsp sliced almonds, toasted
Instructions
  1. Coat the chicken in the cumin, salt and pepper and chill for one hour.
  2. Combine 1 cup water and the prunes in a medium saucepan and bring to a boil. Remove from heat, cover and let stand 1 hour. Drain prunes, reserving ¼ cup liquid.
  3. Coat a nonstick skillet with oil and add ginger, turmeric, and cinnamon. Cook 1 minute, stirring constantly. Add onion, and saute.
  4. Add chicken, remaining ½ cup water, prunes, reserved ¼ cup prune liquid and chicken broth. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until chicken is done.
  5. Serve over couscous.

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