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
- Coat the chicken in the cumin, salt and pepper and chill for one hour.
- 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.
- Coat a nonstick skillet with oil and add ginger, turmeric, and cinnamon. Cook 1 minute, stirring constantly. Add onion, and saute.
- 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.
- Serve over couscous.