|1||Fresh jalapeno pepper, seeded and minced|
|2||Whole chicken breasts, skinned, boned, and cut into 1 1/2" c|
|2||sm||Carrots, sliced diagonally, 1/4" thick|
|1/2||Acorn squash, seeded, pared, and cut into 1/2" dice|
|3 1/2||c||Chicken broth|
|1||md||Zucchini, scrubbed and cut into 1/2" dice|
|14||oz||Can whole tomatoes, coarsely chopped, liquid reserved|
|1/2||c||Canned chick-peas, rinsed|
|4||tb||(1/2 stick) unsalted butter|
|1/4||c||Slivered almonds, toasted|
|1||tb||Minced fresh mint|
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 covred 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.