Chicken 'n Sweet Potato Stew (TNT)

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