Moroccan Chicken Stew
|Sliced carrots||1 Cup (16 tbs) (1/4 Inch Thick)|
|Onion||1 Medium, cut into 1/2-inch pieces|
|Rutabaga||1 Cup (16 tbs) (1/4 Inch)|
|Ground coriander||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Caraway seed||1⁄4 Teaspoon|
|Zucchini||1 Medium, cut into 1/4-nch slices|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce (1 Can)|
|Raisins||1⁄4 Cup (4 tbs)|
|Frozen cooked squash||12 Ounce (1 Package)|
|Chicken breasts||24 Ounce, split in half, skin removed|
In 3-quart casserole, combine carrots, onion, rutabaga, coriander, cinnamon, cayenne, caraway and pepper.
Microwave at High for 9 to 13 minutes, or until vegetables are tender, stirring twice.
Stir in zucchini, tomatoes, raisins and salt.
Unwrap squash and place on plate.
Microwave at High for 4 minutes, or until defrosted.
Add to vegetable mixture.
Arrange chicken breast halves on vegetable mixture.
Microwave at High for 20 to 25 minutes, or until chicken near bone is no longer pink, turning chicken over and rearranging after half the time.
Serve chicken with vegetable mixture on couscous, if desired.