Moroccan Chicken Stew

• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 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

1. Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
2. 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.
3. 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 saute 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.
4. Place couscous on a serving platter; top with chicken mixture, and sprinkle with almonds.

ground cumin, salt, pepper, chicken breasts, water, bitesize pitted prunes, vegetable cooking spray, olive oil, ground ginger, ground turmeric, ground cinnamon, onion, lowsalt chicken broth, couscous, almonds

Taken from www.myrecipes.com/recipe/moroccan-chicken-stew (may not work)