CHICKEN STEW WITH COUSCOUS
This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
- Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
- Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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