Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil -cut into 1/2-inch dice
1 Fresh jalapeno pepper, 3 1/2 c Chicken broth
-seeded, minced 1 md Zucchini, scrubbed, cut into
1/4 ts Ground coriander -1/2-inch dice
1/4 ts Ground cumin 14 oz Whole tomatoes, coarsely
1/4 ts Ground cinnamon -chopped, liquid reserved
2 Whole chicken breasts, 1/3 c Raisins
-skinned, boned, cut into 1/2 c Canned chick-peas, rinsed
-1-1/2-inch chunks 1/4 ts Salt
2 sm Carrots, sliced diagonally 4 tb (1/2 stick) unsalted butter
-1/4-inch thick 2 c Couscous
1 sm Onion, diced (1/2-inch) 1/4 c Slivered almonds, toasted
1/2 Acorn squash, seeded, pared, 1 tb Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987

This recipe gets 30% or less of its calories from fat. Not a low
sodium recipe.

Makes 8 servings.

1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.
Add chicken and toss to coat. Let stand, stirring frequently, 30
minutes.

2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe
casserole; cover with lid. Microcook on HIGH power 5 minutes. Add
1 cup broth, the zucchini, tomatoes with liquid, and raisins;
microcook covered 3 minutes. Remove from oven and stir. Microcook
covered 5 minutes, stirring once halfway through cooking. Stir in
chicken with marinade; microcook covreed 3 minutes. Stir in chick-
peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer.

3. Meanwhile, heat remaining 2 cups broth and the butter in medium
saucepan to boiling. Stir in couscous, cover pan, and remove from
heat. Let stand 5 minutes.

4. To serve, spoon couscous onto serving platter. Top with chicken
stew and sprinkle with almonds and mint.

Nutrition Information per Serving: 416 calories 24 g protein
53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium

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