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. —Agnes Ward, Stratford, Ontario
- 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
- 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.
- 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.
- 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.
Originally published as Chicken 'n' Sweet Potato Stew in Cooking for 2 Spring 2009, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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