1 1/2 ts Ground cumin seeds
1/2 ts Salt
1/4 ts Pepper
3/4 lb Chicken breasts
-skinned and boned
-cut in 1/2" strips
1 1/2 c Water, divided
20 Bite-sized pitted prunes
-(about 4 1/2 oz)
1 tb Olive oil
1 1/2 ts Ground ginger
1 ts Turmeric
1/2 ts Ground cinnamon
1 1/2 c Onion(s), coarsely chopped
1/2 c Chicken broth
4 c Hot cooked couscous
3 tb Sliced toasted almonds
Place first 3 ingredients in a large zip-lock bag. Add chicken; seal
bag and shake to coat. Chill for 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a
boil. Remove from heat and let stand for 1 hour. Drain prunes,
reserving ¬ cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over
medium heat until hot. Add ginger, turmeric and cinnamon; cook for 1
minute, stirring constantly. Add onion and saut for 8 minutes. Add
chicken, remaining « cup water, prunes, reserved cooking liquid and
chicken broth; bring to a boil. Reduce heat and simmer, uncovered,
for 10 minutes or until chicken is done.
Place couscous on a serving platter; top with chicken mixture,
sprinkle with almonds and serve.
Cooking Light March 1995