Moroccan Chicken Stew

Moroccan Chicken Stew

4 Servings
1 1/2 t cumin,Ground
1/2 t salt
1/4 t pepper
3/4 lb boneless skinless chicken
1 breast halves
1 cut into 1/2-inch strips
1 1/2 c water --,Divided
4 1/2 oz bite-size prunes,Pitted
1 vegetable cooking spray
1 T olive oil
1 1/2 t ginger,Ground
1 t turmeric,Ground
1/2 t cinnamon,Ground
1 1/2 c coarsely onion,Chopped
1/2 c low-salt chicken broth
4 c hot couscous,Cooked
3 T almonds -- toasted,Sliced
Place first 3 ingredients in a large zip-top heavy-duty plastic bag.
Add chicken; seal bag, and shake to coat. Chill 1 hour.
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.
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 saute 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 servings (serving size: 1
cup chicken mixture and 1 cup couscous).