MOROCCAN CHICKEN STEW ENJOY DAN:

                      MOROCCAN CHICKEN STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2 teaspoon EACH ground cumin, chili lime seasoning blend

1/2-teaspoon sea salt

1/4 -teaspoon seasoned black pepper Medley

1 pound chicken breast tender, cut into bit size pieces

2 cups chicken broth

1 cup water

15 pitted prunes

1 tablespoon olive oil

1-1/2-teaspoon EACH ground ginger, ground turmeric and Balti seasoning
1 onion , chopped

1/2-teaspoon cinnamon

1/4-teaspoon cayenne pepper

Pinch of saffron

4 cups hot cooked couscous

3 tablespoon toasted pine nuts.

DIRECTIONS:

1.   Prepare couscous per package directions.

2.   Place first 4 ingredients in sip-lock bag.

3.   Add chicken; seal bag and shake to coat.

4.   Chill 1 hour or longer.

5.   Combine 1 cup water add the prunes in saucepan.

6.   Bring to a boil; remove from heat cover and let stand 1 hour.

7.   Drain reserving 1 cup cooking liquid.

8.   Add oil to skillet over medium-heat and when sizzling.

9.   Add ginger and next 4 ingredients and cook 1 minute, stirring constantly.

10.                Add onion, and sauté for 7 minutes.

11.                Add chicken,1 cup broth, prunes, and reserved prune juice and a pinch of saffron.

12.                Bring to a boil: reduce heat and simmer, uncovered for 10 minutes or until chicken is done.

13.                Place couscous in a bowl and top with chicken mixture and sprinkle with pine nuts.

FRUGAL CHEF:                                                FOR THE LOVE OF FOOD!!