Moroccan Chicken Stew

Ingredients

• 3 tablespoons almonds toasted sliced
• 4 cups couscous hot cooked
• 0.5 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 1.5 teaspoons ground ginger 
• 1 teaspoon ground turmeric 
• 0.5 cup low-salt chicken broth 
• 1 tablespoon olive oil 
• 1.5 cups onion coarsely chopped
• 0.3 teaspoon pepper 
• 4.5 ounces bite-size prunes pitted
• 0.5 teaspoon salt 
• 0.8 pound skinned cut into 1/2-inch strips
• 1.5 cups water divided

Equipment

• frying pan
• sauce pan
• ziploc bags

Directions

1. Place first 3 ingredients in a large zip-top heavy-duty plastic bag.
2. Add chicken; seal bag, and shake to coat. Chill 1 hour.
3. Combine 1 cup water and the prunes in a medium saucepan; bring to a boil.
4. Remove from heat; cover and let stand 1 hour.
5. Drain prunes, reserving 1/4 cup cooking liquid.
6. Coat a nonstick skillet with cooking spray; add oil.
7. Place over medium heat until hot.
8. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly.
9. Add onion, and saut 8 minutes.
10. Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
11. Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.