Chicken Stew with Couscous

• 1 Tbsp. oil
• 1-1/2 lb. bone-in chicken thighs
• 3 carrots, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. minced gingerroot
• 1 clove garlic, minced
• 3 cups hot cooked couscous

1. Heat oven to 350 degrees F.
2. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3. Add half the chicken; cook 3 to 4 min.
4. on each side or until evenly browned on both sides.
5. Remove chicken from pan; cover to keep warm.
6. Repeat with remaining chicken.
7. Discard all but 1 Tbsp.
8. drippings from pan.
9. Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir.
10. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
11. Top with chicken; cover.
12. Bake 25 to 30 min.
13. or until chicken is done (165 degrees F).
14. Serve with couscous.

oil, chicken, carrots, tomatoes, italian dressing, gingerroot, clove garlic, couscous

Taken from www.kraftrecipes.com/recipes/chicken-stew-couscous-181527.aspx (may not work)