Chicken 'n' Sweet Potato Stew |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. Ingredients:
2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1/2 teaspoon minced fresh gingerroot |
1 garlic clove, minced |
1/2 teaspoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
dash ground cinnamon |
1-1/2 cups cubed peeled sweet potatoes |
3/4 cup reduced-sodium chicken broth |
1 cup water |
1 tablespoon thawed orange juice concentrate |
1/2 cup uncooked couscous |
1 tablespoon cornstarch |
6 tablespoons light coconut milk |
1 tablespoon minced fresh cilantro |
Directions:
1. In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
2. Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
3. Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous. Yield: 2 servings.
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