Hi...
This is really fantastic....why not try something different for dinner tonight!!
Enjoy
hugs,
peg
"Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired stew. Served on a bed of couscous, this dish is as good as it gets."
Chicken ‘n Sweet Potato Stew for Two
2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Dash ground cinnamon
1-1/2 cups cubed peeled sweet potatoes
3/4 cup chicken broth
1 cup water
1 tablespoon orange juice concentrate
1/2 cup uncooked couscous
1 tablespoon cornstarch
6 tablespoons light coconut milk
1 tablespoon minced fresh cilantro
In a large skillet, saute the chicken, ginger and garlic in oil until chicken
juices run clear. Add the onion, pepper and seasonings; saute 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. Meanwhile, in a small saucepan, bring water and
orange juice concentrate to a boil. Stir in couscous. Cover and remove from the
heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
Combine cornstarch and coconut milk until smooth. Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in
cilantro. Serve with couscous.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring 2009, submitted by Agnes Ward of Stratford, Ontario.
http://www.tasteofhome.com/Recipes/Chicken--n--Sweet-Potato-Stew
This is really fantastic....why not try something different for dinner tonight!!
Enjoy
hugs,
peg
"Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired stew. Served on a bed of couscous, this dish is as good as it gets."
Chicken ‘n Sweet Potato Stew for Two
2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
Dash ground cinnamon
1-1/2 cups cubed peeled sweet potatoes
3/4 cup chicken broth
1 cup water
1 tablespoon orange juice concentrate
1/2 cup uncooked couscous
1 tablespoon cornstarch
6 tablespoons light coconut milk
1 tablespoon minced fresh cilantro
In a large skillet, saute the chicken, ginger and garlic in oil until chicken
juices run clear. Add the onion, pepper and seasonings; saute 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. Meanwhile, in a small saucepan, bring water and
orange juice concentrate to a boil. Stir in couscous. Cover and remove from the
heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
Combine cornstarch and coconut milk until smooth. Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in
cilantro. Serve with couscous.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring 2009, submitted by Agnes Ward of Stratford, Ontario.
http://www.tasteofhome.com/Recipes/Chicken--n--Sweet-Potato-Stew