1 tb Vegetable oil
1 Fresh jalapeno pepper,
-seeded, minced 1/4 ts Ground coriander
1/4 ts Ground cumin
1/4 ts Ground cinnamon
2 Whole chicken breasts,
-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots, sliced diagonally
-1/4-inch thick 1 sm Onion, diced (1/2-inch)
1/2 Acorn squash, seeded, pared,
-cut into 1/2-inch dice 3 1/2 c Chicken broth
1 md Zucchini, scrubbed, cut into
-1/2-inch dice 14 oz 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
Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 8 servings. 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 covreed 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. Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium