CHICKEN AND SWEET POTATO STEW

“Are you tired of the same old dinnertime fare? Then spice it up with a Malaysianinspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets.”

Agnes Ward, Stratford, Ont.

Total Time: 30 minutes

Yield: 2 servings

1. In a large skillet, sauté the chicken, ginger and garlic in oil until chicken juices run clear. Add the onion, pepper and seasonings, then sauté 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.

2. Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat, and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.

3. Combine cornstarch and coconut milk until smooth.

Stir into chicken mixture. Bring to a boil, then cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous.

⅔ lbs boneless skinless chicken

breasts, cut into 1-in. cubes

½ tsp minced fresh gingerroot

1 garlic clove, minced

½ tsp olive oil

½ cup chopped onion

½ cup chopped sweet

red pepper

½ tsp ground coriander

½ tsp ground cumin

½ tsp curry powder

Dash ground cinnamon

1½ cups cubed peeled sweet potatoes

¾ cup reduced-sodium

chicken broth

1 cup water

1 tbsp thawed orange juice

concentrate

½ cup uncooked couscous 1 tbsp cornstarch

6 tbsp light

coconut milk

1 tbsp minced fresh cilantro

NUTRITIONAL INFORMATION

Amount Per Serving (1½ cups chicken mixture with 1 cup couscous): 578 calories, 12 g fat, 84 mg cholesterol, 345 mg sodium, 75 g carbohydrate, 15 g sugars, 7 g fibre, 41 g protein.