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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 pound skinned, boned chicken breasts, cut into 1/2-inch strips |
1 1/2 cups water, divided |
20 bite-size pitted prunes (about 4 1/2 ounces) |
vegetable cooking spray |
1 tablespoon olive oil |
1 1/2 teaspoons ground ginger |
1 teaspoon ground turmeric |
1/2 teaspoon ground cinnamon |
1 1/2 cups coarsely chopped onion |
1/2 cup low-salt chicken broth |
4 cups hot cooked couscous |
3 tablespoons sliced almonds, toasted |
Directions:
1. Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
2. Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4 cup cooking liquid.
3. Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and sauté 8 minutes. Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
4. Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.
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