3/4 pound skinned, boned chicken breasts, cut into 1/2-inch strips
1 1/2 cups water, divided
20 bite-size pitted prunes (about 4 1/2 ounces)
Vegetable cooking spray
1 tablespoon olive oil
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely chopped onion
1/2 cup low-salt chicken broth
4 cups hot cooked couscous
3 tablespoons sliced almonds, toasted
How to Make It
Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour. Drain prunes, reserving 1/4 cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and sauté 8 minutes. 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.
Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.