- Total Time
No Moroccan meal would be complete without a bowl of steamy hot couscous.
uncooked boneless skinless chicken breast(s)20 oz, 4 (5-ounce) cut into 1-inch pieces
canola oil2 tsp
ground cumin1 tsp
table salt1 tsp
cinnamon stick(s)1 average, (3-inch)
uncooked carrot(s)4 medium, sliced
uncooked red onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
yellow summer squash2 medium, diced
canned diced tomatoes14 ½ oz, drained
fat free vegetable broth1 cup(s)
chickpeas (15 oz)1 cup(s), rinsed and drained
- Stir together the chicken, 1 teaspoon of the oil, the cumin, salt, and cinnamon stick in a medium bowl.
- Stir together the carrots, onion, garlic, and the remaining 1 teaspoon oil in a microwavable 3-quart casserole with a lid. Cover and microwave on High until the onion is softened, about 4 minutes.
- Add the squash, tomatoes, broth, and chicken to the casserole. Cover and microwave on High until the chicken is almost cooked through, about 3 minutes, stirring once halfway through the cooking.
- Stir in the chickpeas and raisins. Cover and microwave until the chicken is cooked through, about 2 minutes longer. Discard the cinnamon stick. Yields 1 chicken breast and about 1 cup vegetables per serving.