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
Chicken ‘n’ Sweet Potato Stew
Chicken ‘n’ Sweet Potato Stew
Prep Time
20 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 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
Directions
- 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.
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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