Title: Moroccan Chicken Stew
Categories: Stew Chicken Entree Ethnic Microwave
Yield: 8 Servings

1	tb	Vegetable oil
1		Fresh jalapeno pepper, seeded and minced
1/4	ts	Ground coriander
1/4	ts	Ground cumin
1/4	ts	Ground cinnamon
2		Whole chicken breasts, skinned, boned, and cut into 1 1/2" c
2	sm	Carrots, sliced diagonally, 1/4" thick
1	sm	Onion, diced
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
1/3	c	Raisins
1/2	c	Canned chick-peas, rinsed
1/4	ts	Salt
4	tb	(1/2 stick) unsalted butter
2	c	Couscous
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.

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