|Preparation Time||1 Hour|
|Cook Time||20 Minutes|
|Total Time||1 Hour, 20 Minutes|
|Type||Main Dish; Side Dish|
|Diet||High Protein; Heart Healthy|
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)
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-sodium chicken broth
4 cups couscous, prepared
3 tablespoons sliced almonds, toasted
Place first three ingredients in a large, zip-top, heavy-duty, plastic bag. Add chicken; seal bag, and shake to coat. Chill one hour.
Combine one cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand one hour while chicken marinates. Drain prunes, reserving 1/4 cup cooking liquid.
Add oil to a nonstick skillet and place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook one minute, stirring constantly. Add onion and sautï¿½ eight 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.
Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.
Calories: 460 cal
Total fat: 8g
Saturated fat: 1g
Monounsaturated fat: 5g
Polyunsaturated fat: 1g