Moroccan Chicken and Butternut Squash Stew - Easy Recipe

INGREDIENTS

4 to 6 cloves garlic, minced 2 teaspoons ground ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon Nonstick cooking spray 1 medium onion, chopped 12 ounces boneless skinless chicken thighs, cut into 1-inch pieces 1‑1/4 pounds butternut squash, peeled and cut into 1-inch pieces 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth 1/2 cup raisins 1 medium zucchini, cut in half lengthwise and sliced crosswise 2 tablespoons chopped fresh cilantro 1 cup water 2/3 cup uncooked quick-cooking couscous

PREPARATION:

1. Combine garlic, ginger, cumin and cinnamon in small bowl; set aside.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add onion; cook and stir until crisp-tender and golden. Add chicken; cook, without stirring, 1 minute or until golden. Turn chicken; cook 1 minute more. Add spice mixture; stir 30 seconds or until fragrant. Stir in butternut squash, chicken broth and raisins; bring to a boil. Reduce heat to low; simmer, covered, 15 to 20 minutes or until butternut squash is tender when pierced. Add zucchini. Simmer uncovered 5 to 7 minutes or until zucchini is tender. Stir in cilantro.
3. Meanwhile, place water in small saucepan over high heat; bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork; spoon onto serving platter. Arrange chicken mixture over couscous.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Sodium 177 mg Protein 27 g Fiber 4 g Carbohydrate 63 g Cholesterol 81 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 10 % Calories 388 DIETARY EXCHANGE: Starch 4 Meat 2