This tasty dish combines chicken, an assortment of the best root vegetables, and an aromatic broth to create an amazing stew served over couscous.
1 tablespoon olive oil
2 cups chopped onion
2 garlic cloves, coarsely chopped
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 (3-inch) cinnamon sticks
1 tablespoon tomato paste
2 cups fat-free, lower-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1 1/4 cups diced peeled turnips (about 2 small)
1 cup chopped carrot (about 3 medium)
1/4 cup diced parsnip
1 cup raisins
3 cups hot cooked couscous
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in salt and next 5 ingredients (through cinnamon sticks); cook 30 seconds. Stir in tomato paste. Stir in chicken broth and tomatoes; bring to a boil. Stir in chicken and next 3 ingredients (through parsnip). Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in raisins, and cook 5 minutes or until vegetables are tender and chicken is done. Discard cinnamon sticks.
Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.
Tip: Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.
Cooking Light Real Family Food
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