Prep: 25 minutes
Cook: 50 minutes • Serves: 6
1-1/4pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
3large yellow onions, thinly sliced
1teaspoon granulated sugar
1teaspoon ground cinnamon
1teaspoon ground ginger
1teaspoon turmeric powder
4medium carrots, cut into 1-inch pieces
1large sweet potato, peeled and cut into 1½-inch pieces
1can (15 ounces) reduced sodium garbanzo beans, drained and rinsed
1small zucchini, cut into 1-inch pieces
1tablespoon fresh lemon juice
1-1/4cups dry couscous
1-1/2teaspoons chopped fresh oregano
1/8teaspoon ground black pepper
1.In large saucepot, heat 1 tablespoon oil over medium-high heat; add chicken and cook 3 minutes or until browned, stirring frequently. Remove chicken; reduce heat to medium. Add remaining 1 tablespoon oil and onions; cook 10 minutes or until soft, stirring occasionally. Add water, sugar, cinnamon, ginger and turmeric; heat to a simmer. Add carrots and potato; cover and cook 20 minutes.
2.Add garbanzo beans, zucchini, raisins, lemon juice and chicken; cover and cook 10 minutes or until chicken is no longer pink and vegetables are tender.
3.Prepare couscous as label directs.
4.Stir in oregano, salt and pepper. Serve stew over couscous.
Approximate nutritional values per serving:
452 Calories, 8g Fat (1g Saturated), 56mg Cholesterol,
469mg Sodium, 65g Carbohydrates, 9g Fiber, 16g Sugars,
1g Added Sugars, 32g Protein
Show your heart some love with the anti-infl ammatory properties of cinnamon, ginger and turmeric.