Chicken ‘n’ Sweet Potato Stew
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1/2 teaspoon minced fresh gingerroot
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1 garlic clove, minced
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1/2 teaspoon olive oil
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1/2 cup chopped onion
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1/2 cup chopped sweet red pepper
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon curry powder
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Dash ground cinnamon
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1-1/2 cups cubed peeled sweet potatoes
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3/4 cup reduced-sodium chicken broth
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1 cup water
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1 tablespoon thawed orange juice concentrate
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1/2 cup uncooked couscous
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1 tablespoon cornstarch
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6 tablespoons light coconut milk
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1 tablespoon minced fresh cilantro
Directions
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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.
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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.
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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.
Nutrition Facts
1-1/2 cups chicken mixture with 1 cup couscous: 578 calories, 12g fat (6g saturated fat), 84mg cholesterol, 345mg sodium, 75g carbohydrate (15g sugars, 7g fiber), 41g protein.
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